Honey Bourbon Chicken <p>(Instant Pot OR Stovetop) - Huckle Bee Farms LLC

Honey Bourbon Chicken
(Instant Pot OR Stovetop)

The Royal Queen Bee's Kitchen

This Honey Bourbon Chicken recipe features tender chunks of chicken with a sweet and savory honey bourbon sauce. It can be pressure cooked in the Instant Pot or done on the stove for a quick and easy dinner that tastes just like your favorite mall food court dish!

Legend has it that bourbon chicken originated in New Orleans and was named after Bourbon Street. The dish became a staple of mall food courts across the US in the 90s.

It has a sweet and savory sauce featuring honey, brown sugar, and soy sauce with a touch of bourbon to help balance it out.

This Instant Pot bourbon chicken is perfect for an easy weeknight dinner in just 30 minutes. Best of all it's all made in one pot, so clean-up is quick and easy too!

Ingredients

1½ pounds boneless skinless chicken breast, cut into 1-inch chunks
1/4 cup cornstarch, divided
2 Tablespoons water
1 Tablespoon vegetable oil
1 Tablespoon sesame oil

Honey Bourbon Sauce

3/4 cup chicken broth, divided
1/8 cup Bourbon Infused Honey
1/4 cup brown sugar
1/4 cup soy sauce
1 Tablespoon ketchup
1 Tablespoon apple cider vinegar
1 teaspoon ground ginger

Instructions

Add ¼ cup of chicken broth and the remaining ingredients for the sauce to a small bowl and stir to combine,
Set the Instant Pot to saute mode. While it preheats, cut the chicken into 1-inch chunks and toss with cornstarch to coat.
Add the vegetable oil and sesame oil to the pot. Working in batches, add the chicken to the pot and sear for around 1 minute, then flip and sear for another minute. Transfer to a plate lined with paper towels to drain and repeat with the remaining chicken.
Add ¼ cup of chicken broth to the pot and scrape up any brown bits from the bottom with a wooden spoon. Add the chicken and sauce to the pot and stir to coat the chicken.
Close the lid and set the Instant Pot to manual-high pressure. Cook for 7 minutes. After the cycle completes, allow the pressure to release naturally for 5 minutes, then vent the remaining pressure before opening the lid.
Scoop the chicken out of the pot using a slotted spoon and set aside. Set the Instant Pot to saute mode. Make a slurry with the water and the remaining cornstarch. Whisk the cornstarch mixture into the sauce and continue whisking for 1-2 minutes until the sauce has thickened, then turn off the pot.
Add the chicken back to the sauce and stir to coat, then serve immediately.

Stovetop Instructions

You can also make this dish on the stovetop in a similar amount of time if you don't have an Instant Pot.

For the stovetop method you don't need as much liquid, so I recommend cutting the chicken broth down to a ¼ cup and only using around half of the cornstarch slurry for a richer sauce.

Set a large skillet over medium heat. Add the vegetable oil and sesame oil to the pan, then sauté the chicken until it is cooked through, around 7-8 minutes. Transfer to a plate lined with paper towels.