Bourbon Chicken

Ingredients


  • 1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces

  • 2 tablespoons cornstarch, divided

  • 2 tablespoons olive oil, divided

  • ¼ cup minced onion

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger

  • 1/3 cup reduced-sodium soy sauce

  • 1/3 cup reduced sodium chicken broth

  • 1/4 cup bourbon (or apple juice)

  • 3 tablespoons packed brown sugar

  • 1 tablespoon cider vinegar

  • 1/4 teaspoon crushed red pepper

  • 2 cups cooked rice

  • 2 green onions, sliced

Description

  1. Toss chicken with 1 tablespoon cornstarch in a medium bowl.

    chicken thigh pieces being coated in cornstarch

    DOTDASH MEREDITH FOOD STUDIOS

  2. 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.

    chicken being browned in a skillet.

    DOTDASH MEREDITH FOOD STUDIOS

  3. Heat  remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.

    garlic and ginger sautéing in a skillet

    DOTDASH MEREDITH FOOD STUDIOS

  4. Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small bowl.

    whisking together bourbon chicken sauce in a glass bowl

    DOTDASH MEREDITH FOOD STUDIOS

  5. Add sauce mixture to skillet; cook and stir until thickened and bubbly.

    sauce added to the skillet with ginger and garlic

    DOTDASH MEREDITH FOOD STUDIOS

  6. Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.

    chicken added back into the skillet being stirred to fully coat in sauce mixture.

    DOTDASH MEREDITH FOOD STUDIOS

  7. Serve over rice. Top with green onions.

    Bourbon Chicken served over steamed white rice and garnished with sliced green onions