Bourbon Chicken Copycat
INGREDIENTS
1 Tbsp olive oil
2 LB chicken thighs, skinless.
1 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp black pepper (I used 4 turns on the pepper mill)
1/3 Cup soy sauce
1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don�t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon.
1/2 Cup water
1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don�t have rice vinegar)
1/2 Cup brown sugar, tightly packed
1 Tbsp cornstarch dissolved in 3 Tbsp cold water
INTRUCTIONS
- Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
- In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
- In a large saute pan or skillet heat the oil on medium high heat.
- Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn�t burn and browns evenly.
- Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don�t rush this as you want the alcohol to cook off from the whiskey.
- Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
- Serve over rice.
This article adapted from this site