Ingredients with Measurements:
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 tsp red pepper flakes
- 1/4 cup water
- 2 tbsp cornstarch
- 2 green onions, thinly sliced
- 4 cups cooked white rice
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, whisk together bourbon, soy sauce, brown sugar, and honey. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken and cook until browned on all sides, about 5-7 minutes.
4. Add garlic, ginger, and red pepper flakes and cook for an additional 1-2 minutes.
5. Pour bourbon mixture over chicken and stir to combine.
6. In a separate small bowl, whisk together water and cornstarch until smooth.
7. Add cornstarch mixture to skillet and stir to combine.
8. Bring mixture to a boil and cook until sauce has thickened, about 2-3 minutes.
9. Remove from heat and stir in green onions.
10. Serve over cooked white rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 14g
- Carbohydrates: 65g
- Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Bourbon can be substituted with apple juice or chicken broth.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola or peanut oil.
Variations:
- Add vegetables such as bell peppers, onions, or broccoli to the skillet for added nutrition and flavor.
- Use different types of rice such as brown rice or jasmine rice for a different texture and taste.
- Add more red pepper flakes for a spicier dish.
Tips and tricks:
- Cut chicken into bite-sized pieces for faster cooking time and easier eating.
- Use a non-stick skillet or wok to prevent sticking and burning.
- Make sure to whisk cornstarch mixture until smooth to prevent lumps in the sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the bottom and chicken on top.
- Garnish with additional sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed vegetables such as broccoli or green beans
- Egg rolls or spring rolls
- Fried rice
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the chicken is not cooked through, continue cooking until no longer pink in the middle.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Bourbon chicken originated in New Orleans and is named after the popular whiskey made in Kentucky.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve hot over cooked white rice.
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