- 1 Tbsp olive oil
- 2 LB chicken thighs, skinless.
- 1 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/3 Cup soy sauce
- 1/3 Cup Bourbon
- 1/2 Cup water
- 1 Tbsp rice vinegar
- 1/2 Cup brown sugar, tightly packed
- 1 Tbsp cornstarch dissolved in 3 Tbsp cold water
- Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
- In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
- In a large saute pan or skillet heat the oil on medium high heat.
- Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn and browns evenly.
- Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don’t rush this as you want the alcohol to cook off from the whiskey.
- Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
- Serve over rice & enjoy!