My friend Steve is a bourbon drinker so I wanted to make a dish he would like. It turned out great. Next time I may try adding some vegetables to make more like a traditional stir fry dish. But either way I think you will like the flavor. I used double the bourbon amount that most recipes call for but that allowed the bourbon taste to be the star.
Ingredients
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2 lbs boneless, skinless chicken thighs
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1/4 cupoil for cooking
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2 Tbsp cornstarch
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1/2 tspsalt
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1/2 tspblack pepper
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Sauce
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1 Tbspfresh ginger grated
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4 clovesgarlic minced
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1 cup chicken stock
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1/2 cup low sodium soy sauce
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1/2 cup apple juice
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1/4 cup brown sugar packed
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1/2 cup bourbon
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2 Tbsp apple cider vinegar
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1/2 tsp red pepper flakes
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1 Tbsp cornstarch dissolved in 1 Tbsp chicken stock
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Diced scallions and sesame seeds for garnish
Cooking Instructions
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1
Cut chicken thighs into bite sized pieces. Mix salt, black pepper, and cornstarch. Toss chicken in the mixture until coated.
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2
Heat oil in a large skillet. Add chicken and cook chicken until done. You will need to do in batches. Remove chicken with a slotted spoon to a plate and repeat process until all the chicken is cooked.
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3
Add garlic and ginger to the skillet and stir for 30 seconds.
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4
Add chicken stock, soy sauce, apple juice, apple cider vinegar, bourbon, brown sugar, and red pepper flakes. Bring to a boil and reduce volume by half. About 5-10 minutes. Stir in cornstarch solution to thicken.
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5
Return the chicken to the skillet. Mix and heat the chicken.
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6
Plate the chicken over rice and garnish with diced scallions and sesame seeds. Enjoy!
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