Ingredients with Measurements:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, brown sugar, bourbon, honey, vegetable oil, garlic, ginger, and red pepper flakes.
2. Add chicken pieces to the bowl and toss to coat. Marinate for at least 30 minutes, or up to 2 hours.
3. Heat a large skillet or wok over medium-high heat. Add the chicken and marinade to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through.
4. In a small bowl, whisk together cornstarch and water until smooth. Add the mixture to the skillet and stir until the sauce thickens, about 2-3 minutes.
5. Remove from heat and garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 439
Fat: 14g
Carbohydrates: 36g
Protein: 38g
Sodium: 1,800mg
Sugar: 31g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Bourbon can be substituted with whiskey or brandy.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with coconut sugar or honey.
- Vegetable oil can be substituted with sesame oil or olive oil.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add vegetables such as bell peppers, broccoli, or carrots to the skillet for a more colorful and nutritious meal.
- Substitute the chicken with shrimp or tofu for a vegetarian option.
- Add more red pepper flakes for a spicier version.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a non-stick skillet or wok to prevent the chicken from sticking to the pan.
- Do not overcrowd the skillet or wok to ensure that the chicken cooks evenly.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the Sticky Bourbon Chicken over a bed of rice or noodles for a complete meal.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not cooked through, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Store leftover chicken in the refrigerator for up to 3 days.
Food history:
Bourbon chicken is a popular dish that originated in Louisiana. It is named after the bourbon whiskey that is used in the sauce.
Flavor profiles:
The Sticky Bourbon Chicken has a sweet and savory flavor with a hint of smokiness from the bourbon.
Serving suggestions:
Serve the Sticky Bourbon Chicken with a side of rice or noodles for a complete meal.
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