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One-Skillet Bourbon Chicken C/O Eating Well

By: Kristi Goode


· ¼ cup lower-sodium soy sauce

· ¼ cup bourbon

· ¼ cup unsweetened apple juice

· 1 tablespoon rice vinegar

· 1 tablespoon pure maple syrup

· 1 tablespoon minced fresh garlic

· 1 teaspoon grated fresh ginger

· ¼ teaspoon crushed red pepper

· 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick strips

· 1 tablespoon cornstarch, plus 1 teaspoon, divided

· 2 tablespoons canola oil

· 2 teaspoons water

· 3 cups cooked brown rice

· Sliced scallions for garnish


· Step 1

Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.

· Step 2

Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.

· Step 3

Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.

· Step 4

Divide rice among 4 plates; top with the chicken and sauce. Garnish with scallions, if desired.

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