Ingredients
olive oil
2 lb skinless chicken thighs
2 - 3 cups cooked white rice
carrots
zucchini
onion
scallions
1 tbsp brown sugar bourbon
sesame oil
¾ cup brown sugar
⅓ cup soy sauce
¼ cup hoisin
¼ cup honey bourbon
1 tbsp acv
1 tsp gochugaru
1 tsp minced garlic
½ tsp minced ginger
Directions
Step 1
In a small bowl combine the listed ingredients and stir until well combined. This is the bourbon sauce.
¾ cup brown sugar
⅓ cup soy sauce
¼ cup hoisin
¼ cup honey bourbon
1 tbsp acv
1 tsp gochugaru
1 tsp minced garlic
½ tsp minced ginger
Step 2
In a small bowl or zip lock bag, add the chicken thighs along with the listed spices and roughly a 1/2 c of the bourbon sauce. Set the seasoned chicken aside and allow to marinade.
1 tbsp brown sugar bourbon
Step 3
Dice up carrots, onion and zucchini until there's about 1/2 cup of each vegetable. Set aside.
carrots
zucchini
onion
Step 4
Heat a grill pan or a wok to high heat and make sure the pan is well oiled. Add the seasoned chicken thighs and cook until charred on each side.
Step 5
Preheat oven to 350 degrees.
Step 6
Remove the chicken once brown on each side and add to a baking dish. Bake until the chicken is cooked through. Roughly 10 minutes.
Step 7
Once the chicken is done add to a cutting board and dice into even sized cubes.
Step 8
In the same wok, add the veggies and sauté for 1-2 minutes.
carrots
zucchini
onion
Step 9
Create a small well add in some oil then add minced garlic. Sauté until fragrant, 1-2 minutes.
1 tsp olive oil
2 tbsp minced garlic
Step 10
Add in day-old rice and sesame oil. Stir then add in a 1/4 cup of the bourbon sauce. Mix until everything is well combined and cook the sauce down. 2-4 minutes.
Step 11
Add in the diced chicken, additional bourbon sauce and stir together until everything is well combined.
Step 12
Garnish with scallions, serve and enjoy!
