Bourbon Chicken (Meal Prep + Freezer-Friendly)

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Sweet, sticky, slightly boozy bourbon chicken portioned in silicone molds and frozen for weeknight dinners that reheat in under 5 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: servings (about ¾ to 1 cup per portion)

Calories: 501kcal

Pat the chicken dry with paper towels. Season with kosher salt and black pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken in an even layer. Cook for 5 to 7 minutes, stirring occasionally, until lightly browned on the outside. Transfer to a plate.

Heat the remaining 1 tablespoon oil in the same skillet. Add the remaining chicken and cook for 5 to 7 minutes, stirring occasionally, until lightly browned. Return the first batch to the skillet.

Look for: light golden-brown color, 5–7 minutes. Transfer to a plate.

Whisk together the brown sugar, soy sauce, bourbon, chicken broth, apple cider vinegar, hoisin sauce, garlic, ginger paste, onion powder, and red pepper flakes. Pour over the chicken. Bring to a simmer, then reduce heat to medium. Cook for 4 to 6 minutes, stirring occasionally, until the sauce begins to reduce.

Look for: sauce starting to reduce and darken slightly at the edges.

Stir together the tapioca starch and cold water until smooth. Pour into the skillet and stir immediately. Cook for 1 to 2 minutes until the sauce is lightly thickened but still fluid. Do not reduce to thick — the sauce firms up more during freezing and reheating.

Look for: sauce lightly thickened but still fluid — it should move easily when you tilt the pan. Pull it before it looks done.

If you're eating tonight, stop here. Serve the bourbon chicken hot over rice. Everything from this point on is for the freezer.

Spread the chicken in a shallow container or on a sheet pan. Cool 20 to 30 minutes, then chill until cold before portioning. Don't pack hot chicken into silicone molds. The steam creates extra ice crystals.
Divide into 6 portions. Use 1-cup silicone molds, about ¾ to 1 cup of chicken and sauce each. Fill each mold about ¾ full, leaving room for the sauce to expand as it freezes.

Freeze uncovered for 4 hours or until solid. Pop cubes out and transfer to a freezer bag or airtight container. Label with the recipe name and date. Freeze for up to 3 months. For vacuum sealing, freeze the portions solid first, then vacuum seal. Don't vacuum seal while soft or saucy, since the sauce can get pulled into the machine.

Place 1 frozen cube in a microwave-safe bowl. Cover loosely. Microwave on high 3 minutes. Stir, then microwave 1 to 2 minutes more, until hot all the way through. Rest 1 minute, stir again so the sauce coats evenly. Add sliced green onions after reheating.

Thaw 1 portion overnight in the refrigerator.
Reheat in the Microwave: cover loosely, microwave on high 1½ to 2½ minutes, stirring halfway through, rest 1 minute.
Reheat on the Stovetop: add to a small skillet or saucepan, warm over medium heat 4 to 5 minutes, stirring occasionally, until hot, adding a splash of water if the sauce gets too thick. Add sliced green onions after reheating either way.

Do not fill molds while the chicken is still warm. The steam from cooling food forms ice crystals, making the sauce watery after thawing.
Tapioca starch keeps the sauce smooth and glossy after freezing. Cornstarch can turn sauces cloudy or gummy.
For vacuum sealing: freeze solid first, then seal. Do not vacuum seal saucy portions before freezing.
Add sliced green onions after reheating, not before freezing.
If sauce is too thick after reheating, add a small splash of water and stir.