Bourbon Chicken Stir Fry (Printer-Friendly Version)

Juicy chicken coated in sweet, tangy bourbon sauce and served with rice for a quick, flavorful meal.

# Required Ingredients:

→ Chicken

01 - 700 g boneless, skinless chicken thighs, cut into 2.5-cm pieces
02 - 1/2 teaspoon fine sea salt
03 - 1/2 teaspoon ground black pepper

→ Stir Fry Sauce

04 - 2 tablespoons low-sodium soy sauce
05 - 60 ml bourbon whiskey
06 - 2 tablespoons light brown sugar, packed
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon cornstarch
09 - 60 ml cold water

→ Aromatics

10 - 3 cloves garlic, minced
11 - 2 teaspoons fresh ginger, finely grated

→ Oil

12 - 2 tablespoons neutral cooking oil (such as canola or peanut oil)

→ Garnish

13 - 2 green onions, thinly sliced (optional)
14 - 1 teaspoon toasted sesame seeds (optional)

# Step-by-Step Instructions:

01 - Place chicken thigh pieces in a bowl and season evenly with salt and black pepper.
02 - Heat oil in a large frying pan or wok over medium-high heat. Add chicken pieces and cook for 3 minutes per side until lightly browned but not fully cooked through.
03 - Stir in minced garlic and grated ginger. Cook with chicken for 2 to 3 minutes, stirring constantly, until fragrant.
04 - In a mixing bowl, whisk together soy sauce, bourbon, brown sugar, and rice vinegar. In a separate small bowl, whisk cornstarch with cold water to create a slurry. Stir the slurry into the sauce mixture and mix thoroughly.
05 - Pour prepared sauce over chicken in the pan. Stir to coat all pieces evenly. Reduce heat to medium and simmer for 5 to 7 minutes, stirring occasionally, until sauce thickens and chicken is fully cooked.
06 - Remove the pan from heat. Garnish with sliced green onions and toasted sesame seeds, if using. Serve hot over freshly steamed rice or as desired.

# Handy Cooking Tips:

01 - For a 100% alcohol-free version, substitute bourbon with an equal amount of apple juice.
02 - For a saucier result or when adding vegetables, double the sauce ingredients.
03 - Marinate chicken in sauce overnight for deeper flavor; discard marinade before cooking.

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