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Ingredients:
For the Chicken
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
2 tablespoons cornstarch
Salt and pepper to taste
For the Bourbon Sauce:
1/4 cup bourbon
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup chicken broth
For the Broccoli:
2 cups broccoli florets, steamed
Directions:
In a medium bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 6-8 minutes, until browned and cooked through. Remove the chicken and set aside.
In the same skillet, add the bourbon, soy sauce, brown sugar, ketchup, apple cider vinegar, garlic, ground ginger, red pepper flakes, and chicken broth. Stir well and bring to a simmer.
Return the chicken to the skillet, coating it with the sauce. Simmer for 5-7 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
While the chicken is simmering, steam the broccoli until tender.
Serve the bourbon chicken over rice with steamed broccoli on the side, drizzling extra sauce over the top.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 400 kcal | Servings: 4 servings
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