Bourbon Chicken

I am trying to look at this whole work from home remotely in a positive light and see the good in it every day.

• My families and friends are all healthy and safe.
• I have become accustom to the new grocery shopping status and have still been able to find food for my family.
• Weather (and God) permitting, I get to work outside sometimes on our deck with my laptop.
• I have gone from commuting one hour each way back and forth from home to work, to now only 30 seconds to walk into my home office.
• I am saving lots of money on gas and mileage on my vehicle.
• I am allowing myself to take a mid-day walk every day when there isn't a blizzard.
• I can have dinner on the table now in record timing, since I "get home" at a decent hour now.

Whenever the day comes that we are all allowed to return to our work locations, this recipe will definitely stay in my que for my long commutes back home.  It comes together so fast and tastes amazing.  Have a blessed week everyone!

Bourbon Chicken

Courtesy of spendwithpennies.com

2 pounds chicken thighs or breasts, boneless and skinless

2 Tbl olive oil

1/4 cup low sodium soy sauce

1/4 cup bourbon

1/4 cup apple juice

1/4 cup dark brown sugar

1 Tbl fresh garlic, grated

1 Tbl fresh ginger, grated

1 Tbl rice wine vinegar (not seasoned)

1/2 tsp red pepper flakes

1/4 cup water

1 Tbl cornstarch

1 Tbl cold water

2 green onions, thinly sliced, green tops only

Trim off any extra fat on the chicken and cut into 1-inch pieces.

In a medium sized mixing bowl whisk together soy sauce, bourbon, apple juice, dark brown sugar, grated garlic, grated ginger, rice wine vinegar, red pepper flakes, and water.

Heat olive oil over medium-high heat and cook in batches until browned and mostly cooked through.

Pour the sauce mixture into the skillet with the chicken and simmer for 15 minutes.  This will help cook off the alcohol in the bourbon and fully cook the chicken throughout.

In a small bowl whisk together the cornstarch and the cold water.  Add to mixture and cook until teh sauce has thickened and coats the chicken fully.

Stir in green onion tops and server over rice.  Served with pan seared chicken and vegetable pot stickers (dumplings).

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