Bourbon Chicken

Every mall food court (which I'm not sure indoor malls are a thing anymore) always had a Chinese restaurant that made the BEST Bourbon chicken hot off the Wok. This is how to recreate that same recipe at home!

What you need:

• 1/3 cup low sodium soy sauce

• 1/2 cup apple juice

• 1/4 cup water

• 1 tablespoon apple cider vinegar

• 1/3 cup light brown sugar

• 2 teaspoons grated ginger

• 2 teaspoons minced garlic

• 1/2 teaspoon ground black pepper

• 1 tablespoon olive oil

• 2 pounds boneless, skinless chicken thighs, cut into 1– inch chunks

• 1 tablespoon cornstarch

• Optional – sliced green onions or chives to garnish

Lets get started:

1. In a medium bowl, whisk together the soy sauce, apple juice, water, vinegar, brown sugar, ginger, garlic, and black pepper. Set aside.

2. Heat 1 tablespoon olive oil in a large skillet over medium- high heat.

3. Add the chicken to the skillet, stirring occasionally until browned and cooked through, 7-8 minutes.

4. Add in the soy sauce mixture, and stir to combine.

5. Turn the heat down to medium-low and simmer for 15 minutes, until the liquid has reduced by about half.

6. In a small bowl mix the cornstarch with 3 tablespoons of cold water until smooth.

7. Add this into the chicken and stir to combine. Cook for 1 minute, as the mixture will thicken quickly.

8. Remove the pan from the heat and serve over rice. Top with green onions if desired.