Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Bourbon Chicken with Jaca
Crispy bite-sized chicken pieces tossed in a glossy, sticky-sweet bourbon glaze with garlic, ginger, and a touch of heat — the kind of food-court-style takeout you crave, made at home in 20 minutes. The brown sugar is replaced with Jaca (allulose) at double the amount so the sauce still reduces into that classic glossy glaze, just without the conventional sugar. This is a Jaca-adjusted healthier version.
Ingredients
- 1 pound boneless skinless chicken breasts or thighs (cut into 1-2 inch pieces)
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/2 cup chicken broth
- 2/3 cup Jaca (allulose) (replaces 1/3 cup brown sugar at 2x ratio)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 4 cloves garlic cloves, minced
- 3 whole green onions, chopped (for garnish)
Sweetener Used
2/3 cup Jaca (allulose) Allulose
Replaces: 1/3 cup brown sugar
Instructions
- 1
In a small bowl, whisk together the bourbon, soy sauce, chicken broth, Jaca, ground ginger, onion powder, and red pepper flakes. Set the sauce aside.
- 2
Cut the chicken into roughly 1-2 inch pieces, then toss the pieces in a bowl with the cornstarch until evenly coated.
- 3
Heat the olive oil in a large skillet over medium-high heat. Working in two batches so the pan isn't crowded, add the chicken in a single layer and cook about 3 minutes per side, until crispy and golden. Transfer the cooked chicken to a plate.
- 4
Reduce the heat to medium and add the minced garlic to the same skillet. Cook for under 1 minute, just until fragrant — do not let it brown.
- 5
Pour the sauce mixture into the pan and use a wooden spoon to scrape up the browned bits from the bottom. Bring the sauce to a boil and let it bubble for 1 minute.
- 6
Return the chicken (and any juices on the plate) to the skillet. Reduce the heat to medium-low and simmer, stirring often, until the sauce reduces by about half and coats the chicken in a glossy, sticky glaze, 3 to 5 minutes.
- 7
Garnish with chopped green onions and serve immediately over steamed rice.
Pro Tips
- Chicken thighs stay juicier than breasts in this dish, but either works — just don't overcook.
- Cornstarch is what gives that classic crispy edge that holds the glaze. Don't skip it.
- Jaca caramelizes faster than brown sugar, so keep the heat at a steady simmer once the sauce goes in — high heat can scorch the glaze.
- No bourbon? Swap in 1/3 cup apple juice plus 1 teaspoon vanilla extract for an alcohol-free version.
- Serve over jasmine or basmati rice with steamed broccoli or sautéed snap peas to round out the meal.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water to loosen the sauce.