Ingredients

• 1.5 pounds skinless boneless chicken thighs , cut in 1-inch pieces
• 2 tablespoons cornstarch , divided
• 2 tablespoons olive oil , divided
• 0.25 cups minced onion
• 2 cloves garlic , minced
• 1 teaspoon grated fresh ginger
• 0.33 cups reduced-sodium soy sauce
• 0.33 cups reduced sodium chicken broth
• 0.25 cups bourbon , or apple juice
• 3 tablespoons packed brown sugar
• 1 tablespoon cider vinegar
• 0.25 teaspoons crushed red pepper
• 2 cups cooked rice
• 2 greens onions , sliced

Instructions

1. 1 Gather Ingredients.
2. 2 Toss chicken with 1 tablespoon cornstarch in a medium bowl.
3. 3 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.
4. 4 Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
5. 5 Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small bowl.
6. 6 Add sauce mixture to skillet; cook and stir until thickened and bubbly.
7. 7 Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.
8. 8 Serve over rice. Top with green onions.

Nutrition per serving