Recipe Details

This recipe was tested in our test kitchen and updated to use chicken thighs. It was reworked as a stir-fry recipe, omitting the marinating and baking steps that are in the video.

Ingredients

• 1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces

• 2 tablespoons cornstarch, divided

• 2 tablespoons olive oil, divided

• ¼ cup minced onion

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• 1/3 cup reduced-sodium soy sauce

• 1/3 cup reduced sodium chicken broth

• 1/4 cup bourbon (or apple juice)

• 3 tablespoons packed brown sugar

• 1 tablespoon cider vinegar

• 1/4 teaspoon crushed red pepper

• 2 cups cooked rice

• 2 green onions, sliced

Description

1. Gather Ingredients.

    

2. Toss chicken with 1 tablespoon cornstarch in a medium bowl.

    

3. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.

    

4. Heat  remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.

    

5. Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small ball.

6. Add sauce mixture to skillet; cook and stir until thickened and bubbly.

    

7. Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.

    

8. Serve over rice. Top with green onions.