easy bourbon chicken recipe
1 cup uncooked white rice
2 pounds boneless, skinless chicken thighs, cubed
1/2 teaspoon salt
2 tablespoons corn starch
2 tablespoons vegetable or olive oil
2 cloves garlic, minced
1 inch new ginger, ground
1 cup chicken stock
1/4 cup whiskey
1/4 cup soy sauce
2/3 cup earthy colored sugar
3 tablespoons apple juice vinegar
Chives, meagerly cut, for decorate
Toasted sesame seeds, for embellish
Cook the rice:
Place the rice in a wire network sifter or sifter and wash under cool water for about a moment. In a medium pan add the rice and 1 3/4 cups of water.
Cover the rice and heat it to the point of boiling over medium hotness. When it reaches boiling point, 4-5 minutes, lessen the hotness to medium low and let the rice cook for around 10 minutes.
Following 10 minutes eliminate from hotness and keep the cover on for 10 extra minutes. At the point when prepared cushion it with a fork.
Cut, season, and coat the chicken:
Cut the chicken into 1-inch shapes. In a huge bowl add cubed chicken and season with salt. Throw with the cornstarch to completely cover the chicken pieces as a whole.
Cook the chicken:
In an enormous non-stick skillet set over medium hotness, add the oil. When the oil is hot, add the chicken and cook, blending sometimes, until chicken is beginning to brown and is generally cooked through, around 8 minutes.
It’s alright on the off chance that it’s not totally cooked through now since it will keep on cooking in the sauce. Eliminate the chicken from the skillet and put away on a plate.
Cook the sauce:
In a medium bowl join the garlic, ginger, chicken stock, whiskey, soy sauce, earthy colored sugar, and apple juice vinegar. Add the sauce to a similar skillet where you cooked the chicken and set over medium hotness. Bring to a stew, 2-3 minutes.
Coat the chicken in sauce and complete the process of cooking:
When the sauce is stewing, add the chicken back into the skillet with sauce and heat to the point of boiling. Now, you can expand the hotness somewhat to accelerate the interaction yet be cautious as the sauce can consume on the off chance that you raise the hotness to an extreme.
Decrease the hotness to low and stew the sauce until it has thickened and covers the chicken well, 6 to 8 minutes. The completed sauce should coat the chicken well and coat the rear of a spoon.
Embellishment and serve:
Serve the whiskey chicken promptly over rice. Embellish with chives and sesame seeds.