8 boneless, skinless chicken thighs
½ cup avocado oil
½ cup soy sauce
1 tbsp fresh minced ginger
1 tbsp fresh minced garlic
½ cup Bourbon
¼ cup Soy sauce
1 cup chicken stock
2 tbsp rice vinegar rice vinegar
1 tbsp sesame oil
½ cup brown sugar
3 Cornstarch slurry (2 tbsp cornstarch + tbsp cold water mixed together)
1. Marinade chicken with avocado oil and soy sauce. Coat evenly and set aside for 30 minutes.
2. Meanwhile mince ginger and garlic and portion out all other ingredients.
3. Pat dry chicken then sear on high heat for 5 minutes, flip and cook an additional 5 minutes.
4. Remove the chicken and lower the heat. Add in more oil and cook the ginger and garlic funtil fragrant (about 1 minute)
5. Deglaze the pan with bourbon then stir until all alcohol has cooked out and it has reduced and thickened. Add in soy sauce, chicken broth, rice vinegar, toasted sesame oil, brown sugar and the cornstarch slurry. Cook until it’s bubbly and thickened then reduce the heat and keep at a simmer.
6. Chop you chicken into bite sides pieces and add back to the pan, stir in with the sauce and simmer 5 more minutes.
7. Serve bourbon chicken over rice and garnish with green onion and sesame seeds.
8 boneless, skinless chicken thighs
½ cup avocado oil
½ cup soy sauce
1 tbsp fresh minced ginger
1 tbsp fresh minced garlic
½ cup Bourbon
¼ cup Soy sauce
1 cup chicken stock
2 tbsp rice vinegar rice vinegar
1 tbsp sesame oil
½ cup brown sugar
3 Cornstarch slurry (2 tbsp cornstarch + tbsp cold water mixed together)
1. Marinade chicken with avocado oil and soy sauce. Coat evenly and set aside for 30 minutes.
2. Meanwhile mince ginger and garlic and portion out all other ingredients.
3. Pat dry chicken then sear on high heat for 5 minutes, flip and cook an additional 5 minutes.
4. Remove the chicken and lower the heat. Add in more oil and cook the ginger and garlic funtil fragrant (about 1 minute)
5. Deglaze the pan with bourbon then stir until all alcohol has cooked out and it has reduced and thickened. Add in soy sauce, chicken broth, rice vinegar, toasted sesame oil, brown sugar and the cornstarch slurry. Cook until it’s bubbly and thickened then reduce the heat and keep at a simmer.
6. Chop you chicken into bite sides pieces and add back to the pan, stir in with the sauce and simmer 5 more minutes.
7. Serve bourbon chicken over rice and garnish with green onion and sesame seeds.