top of page

Bourbon Mango Chicken



  • ½ cup low sodium soy sauce

  • ½ cup brown sugar

  • ¼ cup water

  • 2 Tbsp Bourbon

  • 1 tsp sesame seed oil

  • ½ tsp ground pepper

  • 2 lbs boneless, skinless chicken thighs, cut into 1 “ pieces

  • 2 Tbsp. cornstarch

  • 2 Tbsp vegetable oil

  • 2 garlic cloves, minced

  • 1 tsp fresh grated ginger

  • 4 Tbsp Sue’s Mango White Balsamic Glaze, divided

  • 2 scallions, sliced thin



Combine soy sauce, brown sugar, water, bourbon, sesame oil and pepper in a microwaveable bowl. Microwave for 2 minutes and stir until smooth.

Put chicken pieces in a bowl with corn starch and 2 Tbsp of soy sauce mixture and mix well.

Heat vegetable oil in a large, nonstick, skillet over medium high heat. Add chicken and stir fry until brown and cooked through, about 10 minutes.

Stir garlic, ginger, remaining soy sauce mixture and 2 Tbsp of Mango Glaze and simmer until syrupy, stirring constantly, about 6 minutes.

After plating, drizzle with additional Mango White Balsamic Glaze. Top with sliced scallions. 


Delicious with rice or brown rice noodles, and broccoli.

bottom of page