Wife wanted something different tonight and I just bought 12 lbs of boneless skinless chickeb thighs at HEB, so tied thinking of something we haven't had in a LONG time. Bourbon Chicken was what I decided on. Recipe I used was:
Marinate 4 thighs in 1/4 cup of low sodium soy sauce, 1 tablespoon onion powder, 1 tablespoon garlic powder for 15 mins or so while assembling the components ot the sauce.
The sauce. Mix together:
1/4 cup bourbon (I used Buffalo Trace)
1/4 cup hoisin sauce
1/2 cup low sodium soy sauce
1 cup brown sugar
Set aside. It's time cook the chicken.
In a wok, cook the 4 thighs in about a tablespoon of earl. I used earl's wife, olive. Medium heat. I did mine in 2 batches as my wok isn't that big.
Now that the chicken is FULLY cooked, dice it up and set aside, it's time to make the sauce.
Start by dropping a knob of butter into the wok, then add about a tsp of both ginger and olive paste. Stir it around for about 10 seconds, not letting it burn, then dump in the sauce you made earlier. Bring to a low boil, then let simmer. If it’s too runny, add in a cornstarch slurry to thicken. Now once it has that stucky consistency, dump in your chicken and toss in around.
Plate with white rice and broccoli. This was the end result:
Told the wife how lucky she is, now do the damn dishes.
I'll be on the couch.
Marinate 4 thighs in 1/4 cup of low sodium soy sauce, 1 tablespoon onion powder, 1 tablespoon garlic powder for 15 mins or so while assembling the components ot the sauce.
The sauce. Mix together:
1/4 cup bourbon (I used Buffalo Trace)
1/4 cup hoisin sauce
1/2 cup low sodium soy sauce
1 cup brown sugar
Set aside. It's time cook the chicken.
In a wok, cook the 4 thighs in about a tablespoon of earl. I used earl's wife, olive. Medium heat. I did mine in 2 batches as my wok isn't that big.
Now that the chicken is FULLY cooked, dice it up and set aside, it's time to make the sauce.
Start by dropping a knob of butter into the wok, then add about a tsp of both ginger and olive paste. Stir it around for about 10 seconds, not letting it burn, then dump in the sauce you made earlier. Bring to a low boil, then let simmer. If it’s too runny, add in a cornstarch slurry to thicken. Now once it has that stucky consistency, dump in your chicken and toss in around.
Plate with white rice and broccoli. This was the end result:
Told the wife how lucky she is, now do the damn dishes.
I'll be on the couch.
