Bourbon Chicken

• Meat

  • 1 cut into bite size pieces 3 lbs boneless, skinless chicken thighs, boneless skinless

• Produce

  • 5 cloves Garlic
  • 1 1/2 tbsp Ginger
  • 1 Onion, small

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 1/4 cup Ketchup
  • 2/3 cup Soy sauce

• Baking & Spices

  • 1 cup Brown sugar, packed
  • 2 tbsp Corn starch
  • 3/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 4 tbsp Olive oil

• Drinks

  • 1/4 cup Apple juice

• Liquids

  • 1 cup Water

• Other

  • 1/4 cup Jack daniel's or southern comfort

Found on kitchentrials.com

Description

Ingredients

• 4 tbsp olive oil
• 3 lbs boneless, skinless chicken thighs, cut into 1 bite size pieces
• 1 cup water
• 1 cup brown sugar, packed
• 3/4 cup chicken broth
• 2/3 cup soy sauce (low sodium is best)
• 1/4 cup ketchup
• 1/4 cup Jack Daniels or Southern Comfort
• 2 tbsp apple cider vinegar
• 5 cloves garlic, minced
• 1 small onion, minced
• 3/4 tsp crushed red pepper flakes (more if you like it spicy)
• 1 1/2 tbsp freshly grated ginger
• 1/4 cup apple juice
• 2 tbsp corn starch

Directions

• Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.
• In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniels, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
• Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken.
• In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.
• Serve while hot, and remember, this goes great with rice and corn (and a glass of bourbon).