Bourbon Street Chicken (Chicken with Bourbon Gravy)

For the chicken:
2 boneless, skinless chicken breasts
3 boneless, skinless chicken thighs
1 tablespoon cornstarch
2 tablespoons sesame oil
For the sauce:
½ cup soy sauce
¼ cup bourbon
¼ cup ketchup
¼ cup water
2/3 cup brown sugar
½ teaspoon ground ginger
½ teaspoon black pepper
½ teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
3 teaspoons minced garlic
1 teaspoon cornstarch
Chopped green onions, to garnish

Chop chicken into bite sized pieces and pat dry with a paper towel. Toss the chicken in a large bowl with 1 tablespoon cornstarch. Heat sesame oil in a large skillet over medium heat. Add chicken and cook until the meat is browned and no longer pink. In a medium bowl, mix the sauce ingredients together with a whisk. Add the sauce to the browned chicken. Using a spoon, deglaze the bottom of the pan to get all of the browned bits off the bottom of the pan. Bring the sauce to a boil. Turn down and simmer for 5 to 7 minutes, stirring often until sauce has thickened. Serve over rice or whipped cauliflower. Garnish with chopped green onions. Serves 4 to 6.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at