Sticky Bourbon Chicken

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### Sticky Bourbon Chicken

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

Ingredients

  • Chicken: 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces.

  • The Coating: ½ cup cornstarch, 1 tsp salt, ½ tsp black pepper.

  • The Sauce:

    • ½ cup bourbon (decent quality, but don’t break the bank)

    • ½ cup soy sauce (low sodium preferred)

    • ½ cup light brown sugar, packed

    • 2 tbsp apple cider vinegar

    • 1 tbsp fresh ginger, minced

    • 3 cloves garlic, minced

    • ½ tsp red pepper flakes

Instructions

  1. Prep the Chicken: Toss chicken pieces in cornstarch, salt, and pepper until evenly coated.

  2. Sear: In a large skillet over medium-high heat, add 2 tbsp oil. Fry chicken in batches until golden and crispy (about 5-7 mins). Remove and set aside.

  3. Simmer the Sauce: In the same pan, wipe out excess oil and add all sauce ingredients. Bring to a boil, then reduce heat and simmer for 5-8 minutes until it thickens into a syrupy glaze.

  4. Toss: Add the chicken back into the pan. Toss to coat every piece in that liquid gold.

### Better-Than-Takeout Fried Rice

Prep time: 10 mins | Cook time: 10 mins

Ingredients

  • 3 cups cooked Jasmine rice (Must be cold/day-old)

  • 2 tbsp sesame oil

  • 3 eggs, lightly beaten

  • 1 cup frozen peas and carrots

  • 3 green onions, sliced

  • 3 tbsp soy sauce

Instructions

  1. Scramble: Heat 1 tbsp oil in a wok or large pan. Scramble the eggs, then remove and set aside.

  2. Sauté: Add the remaining oil and sauté the peas and carrots for 2-3 mins.

  3. Fry: Turn heat to high. Add the cold rice. Spread it out and let it “fry” for 2 mins without moving it to get those crispy bits.

  4. Finish: Stir in soy sauce, cooked eggs, and green onions. Toss until combined.

### Nutritional Info & Benefits

Per Serving (Approximate)

Nutrient Amount
Calories 640 kcal
Protein 38g
Carbohydrates 72g
Fat 18g
Sodium 1,100mg

The Benefit: By making this at home, you control the sugar and sodium levels. Chicken thighs provide essential Vitamin B12 and Zinc, while ginger and garlic offer anti-inflammatory properties and immune support.

### Tips for Success

  • The Rice Secret: Using fresh, warm rice will make your fried rice mushy. If you forgot to make it yesterday, spread fresh rice on a baking sheet and put it in the freezer for 15 minutes to dry it out.

  • The Bourbon: The alcohol burns off during the simmering process, leaving behind a deep, oaky sweetness. If you want to skip it, replace it with apple juice and a splash of lime.

  • Velveting: For extra tender chicken, let the cornstarch-coated chicken sit for 10 minutes before frying.

### Q&A

Q: Can I use chicken breast instead of thighs?

A: You can, but thighs stay much juicier under the high heat and heavy sauce. If using breast, cook it slightly less time so it doesn’t dry out.

Q: Is there a substitute for the bourbon?

A: Yes! As mentioned, apple juice works well. Alternatively, you can use Sherry or even just extra chicken broth with a teaspoon of molasses.

Q: How do I store leftovers?

A: Store in an airtight container for up to 3 days. Reheat in a skillet rather than the microwave to keep the chicken from getting soggy.

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