Ingredients
-
2
-
1/4
-
2
-
1/4
-
1/4
-
1
-
1
-
2
-
2
-
-
-
-
-
-
Directions
The Best Bourbon Chicken!,This chicken tastes just like the stuff that the food court guys are trying to get you to sample all the time!! Its really easy to prepare if you can get boneless chicken thighs and make sure that you use a good bourbon! Remember–if you wouldn’t drink it, do not cook with it!,I followed the recommendations and doubled the sauce (except for the bourbon). I also tossed in a couple shakes of hot pepper flakes (about 1/8 – 1/4 tsp). After I cooked the chicken, there was a LOT of liquid in the pan. The recipe didn’t say anything about draining so I left it in when I poured in the sauce. I felt the final reduced sauce was still a little diluted so next time I am going to drain the chicken juices before adding the sauce. I’m definitely going to make this recipe again.,Loved this recipe. I did as others had suggested and doubled the sauce, which was a good call. Double the sauce, do it. I also made another double-batch of sauce separately to add to rice (or pour over both, if you like). Will absolutely make again, and again.
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Steps
|
1
Done
|
Coarsely Chop the Scallion and Mix All but the Chicken and Peanut Oil Together in a Bowl and Whisk Until Well Blended. Set Aside. |
|
2
Done
|
Dice Chicken Thighs Into Bite Sized Pieces and Saut in Very Hot Pan or Wok With the Peanut Oil Until Lightly Browned on the Outside. |
|
3
Done
|
Add Liquid Mixture to the Chicken and Reduce Heat to Medium. |
|
4
Done
|
Cook This Uncovered Until Liquid Is Reduced to a Glaze on the Chicken Bites and Chicken Is Fully Cooked. |
|
5
Done
|
Serve With Your Choice of Side Dish. Fried Rice or Lo Mein Noodles Work Well. |
