Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) ground ginger
  • 1/4 tsp (1.25g) black pepper
  • 1/4 tsp (1.25g) salt
  • 1/2 cup (120ml) bourbon whiskey
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (50g) packed light brown sugar
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) cornstarch
  • 1 tablespoon (15ml) water
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5g) ground ginger
  • 1 clove garlic, minced (about 1 teaspoon)

Instructions:

  1. In a bowl, toss chicken cubes with olive oil, garlic powder, ground ginger, salt, and pepper.
  2. Heat the skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, add bourbon, chicken broth, soy sauce, brown sugar, apple cider vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
  4. In the small bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the simmering sauce. Cook, stirring constantly, until the sauce thickens (about 1-2 minutes).
  5. Return the cooked chicken to the skillet. Toss to coat with the bourbon sauce. Simmer for 2-3 minutes, allowing the sauce to further thicken and glaze the chicken.
  6. Serve immediately over rice, garnished with sesame seeds and sliced green onions (optional).