Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15 ml) vegetable oil
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) bourbon (e.g., Maker's Mark, Jim Beam)
  • 1/4 cup (60 ml) packed brown sugar
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 ml) cornstarch
  • 1/2 tsp (2.5 ml) ground ginger
  • 1 clove garlic, minced (about 1 tsp)
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp (15 ml) sesame oil
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Season chicken pieces with salt and pepper.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Ensure internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.
  3. In the same skillet, whisk together soy sauce, bourbon, brown sugar, apple cider vinegar, ginger, garlic, and red pepper flakes (if using).
  4. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Add the slurry to the sauce in the skillet and whisk constantly until the sauce thickens, about 1-2 minutes.
  5. Return the cooked chicken to the skillet and toss to coat thoroughly in the bourbon sauce. Cook for another 2-3 minutes, allowing the sauce to glaze the chicken beautifully.
  6. Drizzle with sesame oil and garnish with sesame seeds and chopped green onions (if desired).
  7. Serve immediately over rice or noodles.