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Ingredients
- 2 pounds Gold'n Plump Boneless Skinless Chicken Thighs
- 2 tablespoons corn starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1/4 teaspoon ground ginger
- 3/4 teaspoon crushed red pepper flakes
- 1/4 cup apple juice
- 1/4 cup bourbon (optional)
- 1/3 cup light brown sugar (packed)
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1/2 cup chicken stock
- 1/3 cup soy sauce
- scallions and sesame seeds optional for garnish
Instructions
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Cut the Gold'n Plump boneless skinless chicken thighs into bite sized pieces. Place in a large bowl. Set aside.
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In a small bowl, combine the corn starch, salt and pepper. Add it to the chicken thighs and toss to combine.
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Heat the olive oil in a large skillet over medium heat.
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Add the chicken and cook three minutes on each side. Cook in two batches. Remove the chicken from the skillet and set aside. The chicken needs to only brown, not cook through.
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Add the remaining ingredients to the skillet, scraping up any browned chicken bits. Whisk the sauce together and bring to a boil. Return the chicken to the pan and toss it with the sauce. Let the chicken and the sauce simmer for 20 minutes.
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While the chicken is cooking, make some rice. Serve the finished chicken over rice and garnish with scallions and sesame seeds. Enjoy!
Visit for original link recipe 👩🍴🍳 ---> here....
source http://www.toprecipespedia.com/2019/01/bourbon-chicken-1.html
source https://nycmyfood.blogspot.com/2019/01/bourbon-chicken-1.html
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