top of page

ONE-SKILLET BOURBON CHICKEN


TOTAL TIME: 20 MINS

YIELDS: 4


INGREDIENTS

  • ¼ cup lower-sodium soy sauce

  • ¼ cup bourbon

  • ¼ cup unsweetened apple juice

  • 1 tablespoon rice vinegar

  • 1 tablespoon pure maple syrup

  • 1 tablespoon minced fresh garlic

  • 1 teaspoon grated fresh ginger

  • ¼ teaspoon crushed red pepper

  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick strips

  • 1 tablespoon cornstarch, plus 1 teaspoon, divided

  • 2 tablespoons canola oil

  • 2 teaspoons water

  • 3 cups cooked brown rice

  • Sliced scallions for garnish

METHOD

  1. Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.

  2. Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.

  3. Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.

  4. Divide rice among 4 plates; top with the chicken and sauce. Garnish with scallions, if desired.

0 views0 comments

Recent Posts

See All

Comentarios


bottom of page