Ingredients
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1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces
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2 tablespoons cornstarch, divided
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2 tablespoons olive oil, divided
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¼ cup minced onion
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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1/3 cup reduced-sodium soy sauce
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1/3 cup reduced sodium chicken broth
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1/4 cup bourbon (or apple juice)
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3 tablespoons packed brown sugar
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1 tablespoon cider vinegar
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1/4 teaspoon crushed red pepper
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2 cups cooked rice
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2 green onions, sliced
Description
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Toss chicken with 1 tablespoon cornstarch in a medium bowl.
DOTDASH MEREDITH FOOD STUDIOS
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Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.
DOTDASH MEREDITH FOOD STUDIOS
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Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
DOTDASH MEREDITH FOOD STUDIOS
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Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small bowl.
DOTDASH MEREDITH FOOD STUDIOS
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Add sauce mixture to skillet; cook and stir until thickened and bubbly.
DOTDASH MEREDITH FOOD STUDIOS
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Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.
DOTDASH MEREDITH FOOD STUDIOS
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Serve over rice. Top with green onions.