Ingredients
Scale
- Boneless, skinless chicken thighs 1.5 lbs, cut into 1-inch pieces
- Soy sauce 1/2 cup
- Bourbon 1/4 cup
- Brown sugar 1/4 cup, packed
- Apple juice or cider 1/4 cup
- Ground ginger 1/2 teaspoon
- Garlic powder 1/2 teaspoon
- Cornstarch 1 tablespoon, mixed with 2 tablespoons cold water
Instructions
- Step 1: In a large bowl, whisk together the soy sauce, bourbon, brown sugar, apple juice, ginger, and garlic powder.
- Step 2: Add the chicken pieces to the bowl and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the chicken and marinade to the skillet.
- Step 4: Bring to a simmer and cook for about 8-10 minutes, or until the chicken is cooked through.
- Step 5: Stir the cornstarch slurry (cornstarch mixed with water) and add it to the skillet. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Step 6: Serve immediately over rice, garnished with sesame seeds and green onions if desired.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; the sauce will thicken further as it cools.
- For best results, reheat gently in a skillet over medium heat, adding a splash of apple juice or water if the sauce is too thick.
- Serve this delicious chicken over fluffy white rice to soak up all that amazing bourbon-infused sauce!
- Don't skip the marinating step – it allows the chicken to absorb the flavors and become extra tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American