Ingredients (Serves 4)

• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp cornstarch, divided
• 2 tbsp olive oil, divided
• ¼ cup minced onion
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• ⅓ cup reduced-sodium soy sauce
• ⅓ cup reduced-sodium chicken broth
• ¼ cup bourbon (or apple juice)
• 3 tbsp packed brown sugar
• 1 tbsp apple cider vinegar
• ¼ tsp crushed red pepper flakes
• 2 cups cooked rice
• 2 green onions, sliced

Instructions

1. Prep the Chicken:
   In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until evenly coated.  
2. Cook the Chicken:
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned. Remove from the skillet and set aside.  
3. Sauté the Aromatics:
   In the same skillet, heat the remaining 1 tablespoon of oil. Add the onion, garlic, and ginger, cooking for 1-3 minutes until fragrant and softened.  
4. Make the Sauce:
   In a small bowl, whisk together the remaining 1 tablespoon of cornstarch, soy sauce, chicken broth, bourbon (or apple juice), brown sugar, vinegar, and crushed red pepper flakes.  
5. Combine and Simmer:
   Pour the sauce into the skillet with the aromatics. Stir and cook until the mixture thickens and becomes bubbly.
6. Finish the Dish:
   Return the cooked chicken to the skillet and stir to coat it in the sauce. Let it cook for another 2 minutes until heated through.  
7. Serve:
   Spoon the bourbon chicken over cooked rice and garnish with sliced green onions.  

Tips & Variations:

• Extra veggies? Add stir-fried bell peppers, broccoli, or snap peas for more color and nutrients.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition