Bourbon Chicken Recipe

INGREDIENTS

1½ pounds boneless, skinless chicken breasts
1 teaspoon freshly grated ginger
3 cloves garlic minced
¼ teaspoon freshly cracked black pepper
1 teaspoon onion powder
⅛ teaspoon red pepper flakes optional
⅓ cup low-sodium soy sauce (see note)
⅓ cup bourbon
¼ cup ketchup
½ cup water
1 tablespoon rice vinegar
½ cup brown sugar packed
½ tablespoon olive oil
½ tablespoon sesame oil
1 tablespoon cornstarch dissolved in ¼ cup cold water, for the cornstarch slurry
4 cups cooked rice for serving
Chopped green onions optional, for garnish

Dice the chicken breasts and set aside.1½ pounds boneless, skinless chicken breasts
In a small bowl, combine the ginger, garlic, black pepper, onion powder, red pepper flakes, soy sauce, bourbon, ketchup, water, rice vinegar, and brown sugar. Set aside.1 teaspoon freshly grated ginger,3 cloves garlic,¼ teaspoon freshly cracked black pepper,1 teaspoon onion powder,⅛ teaspoon red pepper flakes,⅓ cup low-sodium soy sauce,⅓ cup bourbon,¼ cup ketchup,½ cup water,1 tablespoon rice vinegar,½ cup brown sugar
Heat the olive oil and sesame oil on medium-high heat in a large skillet.½ tablespoon olive oil,½ tablespoon sesame oil
Add the diced chicken and cook for 5-7 minutes, stirring every few minutes.
Add the bourbon sauce mixture and bring it to a boil. Reduce to a simmer and cook uncovered for 15 minutes.
In a small bowl, stir together 1 tablespoon of cornstarch and ¼ cup cold water.1 tablespoon cornstarch
Add the cornstarch slurry to the pan and stir until the sauce has thickened.
Serve the chicken over rice and garnish with green onions, if desired.4 cups cooked rice,Chopped green onions

Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten-free alternative.
You can use boneless, skinless chicken thighs instead of breasts.
In place of the fresh ginger, you can use ¼ teaspoon ground ginger.
In place of the fresh garlic, you can use ¾ teaspoon ground garlic.
Feel free to leave out the red pepper flakes for a less spicy dish.
If you want to keep this dish alcohol-free, you can use apple juice in place of the Bourbon.
If you don’t have rice vinegar, you can use white or apple cider vinegar.
If you don’t have sesame oil, use more olive oil.
Don’t overcrowd the chicken in the pan; if needed, cook in batches.

Storage: Store Bourbon chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.