Ingredients
Scale
- 1 ½ pounds skinless boneless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch, divided
- 2 tablespoons olive oil, divided
- ¼ cup minced onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ⅓ cup reduced-sodium soy sauce
- ⅓ cup reduced-sodium chicken broth
- ¼ cup bourbon (or apple juice for a non-alcoholic option)
- 3 tablespoons packed brown sugar
- 1 tablespoon cider vinegar
- ¼ teaspoon crushed red pepper
- 2 cups cooked rice
- 2 green onions, sliced for garnish
Instructions
- In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the remaining olive oil, onion, garlic, and ginger. Sauté for about 3 minutes until fragrant.
- In a separate bowl, whisk together the remaining cornstarch, soy sauce, chicken broth, bourbon, brown sugar, vinegar, and crushed red pepper.
- Pour the sauce into the skillet, stirring until thickened and bubbly, about 3-4 minutes.
- Return the chicken to the skillet, stirring to coat in the sauce. stir-fry for another 2 minutes until everything is warmed through.
- Serve over rice and garnish with sliced green onions.
Notes
For a lighter option, feel free to use chicken breast instead of thighs. Adjust the crushed red pepper based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 plate
- Calories: 542
- Sugar: 15
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg