Bourbon Chicken
 Skip the takeout and make bourbon chicken at home—a quick, flavorful dish with tender chicken coated in a rich, glossy sauce that’s sure to please! Ingredients For the Sauce ¼ cup soy sauce ¼ cup (packed) light brown sugar ¾ cup water ¼ cup orange juice, from 1 orange 3 tablespoons bourbon 1 teaspoon sesame oil ½ teaspoon freshly ground black pepper ¼ cup soy sauce ¼ cup (packed) light brown sugar ¾ cup water ¼ cup orange juice, from 1 orange 3 tablespoons bourbon 1 teaspoon sesame oil ½ teaspoon freshly ground black pepper For the Chicken 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 tablespoons cornstarch 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 tablespoons cornstarch For Cooking 1½ tablespoons vegetable oil 2 cloves garlic, minced 1½ teaspoons grated fresh ginger 3 scallions, thinly sliced, light and dark green parts separated 1 tablespoon cornstarch combined with 1 tablespoon water 2 teaspoons rice vinegar 1½ tablespoons vegetable oil 2 cloves garlic, minced 1½ teaspoons grated fresh ginger 3 scallions, thinly sliced, light and dark green parts separated 1 tablespoon cornstarch combined with 1 tablespoon water 2 teaspoons rice vinegar Instructions Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined. Prep the chicken: In another medium bowl, toss the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture until thoroughly combined. To cook: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken all at once (the skillet will be very full; do your best to spread the chicken into a single layer), and cook, stirring every few minutes, until deeply golden brown and cooked through, about 10 minutes. Stir in the garlic, ginger, and light green scallions and cook, stirring constantly, for about one minute; do not let burn. Add the remaining sauce mixture. Bring to a boil, then reduce the heat to medium and cook at a gentle boil until the sauce is slightly reduced, about 5 minutes. Stir in the cornstarch/water mixture and cook until the sauce is thickened, about 2 minutes. Off the heat, stir in the vinegar and sprinkle with dark green scallions. Serve over rice. Make the sauce: In a medium bowl, whisk the soy sauce, sugar, water, orange juice, bourbon, sesame oil, and pepper until well combined. Prep the chicken: In another medium bowl, toss the chicken with the 2 tablespoons of cornstarch and 2 tablespoons of the sauce mixture until thoroughly combined. To cook: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken all at once (the skillet will be very full; do your best to spread the chicken into a single layer), and cook, stirring every few minutes, until deeply golden brown and cooked through, about 10 minutes. Stir in the garlic, ginger, and light green scallions and cook, stirring constantly, for about one minute; do not let burn. Add the remaining sauce mixture. Bring to a boil, then reduce the heat to medium and cook at a gentle boil until the sauce is slightly reduced, about 5 minutes. Stir in the cornstarch/water mixture and cook until the sauce is thickened, about 2 minutes. Off the heat, stir in the vinegar and sprinkle with dark green scallions. Serve over rice. Nutrition Information Powered by Per serving (6 servings) Calories: 303 Fat: 11 g Saturated fat: 2 g Carbohydrates: 15 g Sugar: 10 g Fiber: 0 g Protein: 31 g Sodium: 733 mg Cholesterol: 142 mg Per serving (6 servings) Calories: 303 Fat: 11 g Saturated fat: 2 g Carbohydrates: 15 g Sugar: 10 g Fiber: 0 g Protein: 31 g Sodium: 733 mg Cholesterol: 142 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.