Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch pieces: 1.5 pounds
- Bourbon: 1/4 cup
- Soy sauce: 1/2 cup
- Brown sugar: 1/2 cup, packed
- Apple cider vinegar: 2 tablespoons
- Ground ginger: 1 teaspoon
- Garlic powder: 1 teaspoon
- Vegetable oil: 1 tablespoon
Instructions
- Step 1: In a large bowl, whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, ground ginger, and garlic powder.
- Step 2: Add the chicken pieces to the bowl and toss to coat evenly in the sauce. Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Step 3: Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Step 4: Add the chicken and marinade to the skillet. Cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened and become glossy, about 10-15 minutes.
- Step 5: Serve the bourbon chicken hot over rice. Garnish with green onions or sesame seeds, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days, ensuring the chicken is submerged in the sauce to maintain moisture.
- For best results, reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth if the sauce is too thick.
- Serve over fluffy rice or quinoa with a sprinkle of toasted sesame seeds and steamed broccoli for a complete and delicious meal.
- For a richer flavor, consider adding a pinch of red pepper flakes to the marinade for a subtle kick of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American