Sticky Bourbon Chicken
Recreate your favorite food court classic at home with Sticky Bourbon Chicken, tender chicken in a sweet and spicy sauce, served with white rice.
Ingredients
- 1 tablespoon olive oil
- 2 lbs. boneless chicken thighs cut into bite-sized pieces
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- Pinch of crushed red pepper flakes
- ¼ cup apple cider
- ¼ cup dark brown sugar
- 1 tablespoon apple cider vinegar
- 2 tablespoons ketchup
- ⅔ cup low-sodium chicken stock
- ⅓ cup tamari
Instructions
- Heat your olive oil in a dutch oven over medium heat. Allow to get hot.
- Sear your chicken on both sides until golden brown. Remove from the pan and set aside. It’s okay if the chicken is not fully cooked at this stage.
- Add the ginger, garlic, red pepper flakes, cider, brown sugar, vinegar and ketchup to the pot. Stir to combine and bring to a simmer.
- Pour the stock into the pan and mix everything well. Bring to a simmer and add the tamari.
- Place the chicken back into the sauce and cook, stirring occasionally, for 20 minutes over medium-low heat, keeping the chicken at a simmer. Once the chicken is tender and the sauce is sticky, it is ready to serve.
- Serve hot alongside white rice.
Notes
If you would like to add some alcohol into this dish, replacing the apple cider with equal amounts hard cider will add a nice tang to your sauce!
Tried this recipe?Let us know how it was!