Bourbon Chicken Thighs

The bourbon can be replaced with orange juice if you so choose.

Ingredients:

3 lbs. of boneless chicken thighs cut into 1-inch pieces

4 tbsp of cornstarch divided

4 tbsp of olive oil divided

½ cup of minced onion

2 tsp of ginger paste

2/3 cups of lite soya sauce

2/3 cups of unsalted chicken broth

½ cup of bourbon or orange juice

6 tbsp of packed brown sugar

2 tbsp of apple cider vinegar

½ tsp of crushed red pepper

Sliced green onions for garnish

Directions:

Toss the chicken with 2 tbsp of cornstarch in a medium bowl.

Heat 2 tbsp of oil in a large skillet that has a cover.

Add the coated chicken to the skillet and cook until the internal temperature reaches 165 degrees (about 5 minutes).

Remove the chicken with a slotted spoon to a bowl and place in a warmer draw if you have one. If not, place a plate over the bowl to help keep it from cooling too fast.

Heat the remaining oil into the same skillet and add the onions.  Cook until softened (about 3 minutes).

In a separate bowl, add the ginger paste, soy sauce, broth, bourbon, brown sugar, vinegar, red pepper, and remaining 2 tbsp of cornstarch.  Whisk together until combined and not clumps of starch remain.  Add this sauce to the skillet with the softened onion. 

Cook until thickened stirring as it does.  Return the chicken to the skillet with the sauce, stirring until the chicken is coated with the sauce (about 2 minutes).

Place the chicken into a serving bowl and garnish with the sliced green onions.

Pour the remaining sauce into a gravy boat and serve alongside the chicken so that people can add some of the sauce as desired. 

This can be served with risotto or roasted vegetables (mostly root vegetables).