Ingredients
4
4 servings
- •1 ½ pounds skinless, boneless chicken thighs
- •2 tablespoons cornstarch
- •2 tablespoons olive oil
- •2 tablespoons dried minced onion
- •0.5 teaspoon garlic powder
- •1 teaspoon ground ginger
- •1/3 cup reduced sodium soy sauce
- •1/3 cup reduced-sodium chicken broth
- •1/4 cup bourbon
- •0.5 cup packed brown sugar
- •1 tablespoon cider vinegar
- •1/4 teaspoon crushed red pepper
- •2 cups hot cooked rice
- •2 green onions, sliced
Instructions
- Gather Ingredients.
- Toss chicken with 1 tablespoon cornstarch in a medium bowl.
- 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.
- Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
- Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small bowl.
- Add sauce mixture to skillet; cook and stir until thickened and bubbly.
- Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.
- Serve over rice. Top with green onions.
Nutritional Facts
Per 4 servings
- Calories: 542
- Carbohydrate: 38g
- Fat: 20g
- Fiber: 1g
- Protein: 46g
- Sugar: 9g
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