This flavorful chicken dish, made with thigh meat, will be a new comfort food favorite for the whole family. Serve with rice – and save some of the bourbon for the grownups!
Recipe and photograph by Kimme Hargrove
2 Tablespoons olive oil
1 ½ – 2 pounds boneless, skinless chicken thigh meat, cut into 1-inch pieces
1 cup chicken broth
1/2 brown sugar
1/3 cup soy sauce
1/8 cup bourbon
2 Tablespoons ketchup
2 Tablespoons apple cider vinegar
1 Tablespoon ginger (minced or from tube – found in refrigerated section)
1/2 cup onion, finely chopped
3 garlic cloves, minced
1/4 cup apple juice
2 Tablespoons cornstarch
1 teaspoon red pepper flakes (for spice)
Chives or green onions, chopped for garnish
Heat oil in a large skillet, and cook chicken until browned on both sides (flip once), about 10-15 minutes. Set aside for later use.
In the same skillet, add next 9 ingredients – broth, sugar, soy, bourbon, ketchup, vinegar, ginger, onion and garlic – and bring to a low boil. Be sure to scrape and deglaze the bottom of the pan as you stir in. Cook for about 5 minutes on a low simmer.
Meanwhile, whisk apple juice and cornstarch in a small bowl.
Add chicken back into the skillet with sauce, and allow to simmer and thicken for at least 20 minutes, careful to not get it on a high boil. Add red pepper flakes if desired.
Stir apple juice mixture into the skillet, and stir to combine. Allow to low boil until sauce is thickened.
Serve over your favorite rice topped with chives or green onions.
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