| Preparation time | n/a |
| Cooking Time | 20 min |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
1/2 cup lower-sodium soy sauce1/2 cup bourbon1/2 cup unsweetened apple juice2 tablespoons rice vinegar2 tablespoons pure maple syrup2 tablespoons minced fresh garlic2 teaspoon grated fresh ginger (or jarred grated ginger)1/2 teaspoons crushed red pepper3 pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick strips2 tablespoons cornstarch, plus 2 teaspoons, divided4 tablespoons canola oil4 teaspoons water6 cups cooked brown riceSliced scallions, for garnish
Directions
- Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.
- Toss together chicken and 2 tablespoons cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
- Combine water and the remaining 2 teaspoons cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.
- Divide rice among 8 plates; top with the chicken and sauce. Garnish with scallions, if desired.