• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp cornstarch, divided
• 2 tbsp olive oil, divided
• ¼ cup minced onion
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• ⅓ cup reduced-sodium soy sauce
• ⅓ cup reduced-sodium chicken broth
• ¼ cup bourbon (or apple juice)
• 3 tbsp packed brown sugar
• 1 tbsp apple cider vinegar
• ¼ tsp crushed red pepper flakes
• 2 cups cooked rice
• 2 green onions, sliced

1. Prep the Chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until evenly coated. 
    
2. Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned. Remove from the skillet and set aside. 
    
3. Sauté the Aromatics: In the same skillet, heat the remaining 1 tablespoon of oil. Add the onion, garlic, and ginger, cooking for 1-3 minutes until fragrant and softened. 
    
4. Make the Sauce: In a small bowl, whisk together the remaining 1 tablespoon of cornstarch, soy sauce, chicken broth, bourbon (or apple juice), brown sugar, vinegar, and crushed red pepper flakes. 
    
5. Combine and Simmer: Pour the sauce into the skillet with the aromatics. Stir and cook until the mixture thickens and becomes bubbly.
6. Finish the Dish: Return the cooked chicken to the skillet and stir to coat it in the sauce. Let it cook for another 2 minutes until heated through. 
    
7. Serve: Spoon the bourbon chicken over cooked rice and garnish with sliced green onions. 
    

• Extra veggies? Add stir-fried bell peppers, broccoli, or snap peas for more color and nutrients.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Pinterest