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Bourbon Chicken

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    Ingredients:
    – 2 pounds of boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
    – 1/2 teaspoon garlic powder
    – 1/2 teaspoon ground ginger
    – Salt and pepper, to taste
    – 1/2 cup bourbon whiskey
    – 1/4 cup soy sauce
    – 1/2 cup chicken broth
    – 1 cup brown sugar
    – 2 tablespoons ketchup
    – 1 tablespoon apple cider vinegar
    – 1 tablespoon cornstarch
    – 2 tablespoons water
    – 2 green onions, sliced for garnish
    – Vegetable oil for sautéing
    Directions:
    1. Season your chicken pieces with garlic powder, ground ginger, and a pinch of salt and pepper. Gently toss to coat evenly.
    2. Heat a good splash of vegetable oil in a large skillet over medium heat. Add your seasoned chicken and sauté until golden brown on all sides. This should take ’bout 5 to 7 minutes.
    3. In a medium bowl, whisk together bourbon, soy sauce, chicken broth, brown sugar, ketchup, and apple cider vinegar. Pour this mixture over the browned chicken.
    4. Bring the pot to a gentle simmer and let it cook for about 20 minutes, or until the chicken is cooked through and the sauce starts to thicken.
    5. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir this into the skillet and simmer for another 5 minutes until the sauce gets nice and thick.
    6. Taste and adjust the seasoning if needed. Once ready, sprinkle sliced green onions atop for a dash of color and freshness.

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    – For folks watchin’ their spirits intake or cookin’ for the young’uns, substitute the bourbon with apple juice – it’ll change the flavor profile a bit but still as delightful.
    – If the sweet strikes your fancy more than the savory, feel freer than a bird to add a touch more brown sugar or a drizzle of honey.
    – And don’t worry if you’re out of ketchup; tomato paste mixed with a smidge of water will do just fine.

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