Description

This Chinese food court copycat recipe will definitely be a hit at your house because it's easy and delicious. Serve it over your favorite rice.

Ingredients

• 1 T. olive oil
• 2 lb. skinless chicken thighs
• 1 t. ground ginger
• 1/2 t. garlic powder
• 1/4 t. freshly ground black pepper
• 1/3 c. soy sauce
• 1/3 c. Bourbon or any brown whiskey*
• 1/2 c. water
• 1 T. rice vinegar (or white wine vinegar or plain white vinegar if you don’t have rice vinegar)
• 1/2 c. light brown sugar, firmly packed
• 1 T. corn starch, dissolved in 3 T. cold water
• cooked rice, for serving

Steps

1. Cut chicken into 1 inch pieces, removing excess fat and skin.
2. In a small bowl, combine the ginger, black pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar; set aside.
3. In a large saute pan or skillet, heat the oil on medium high heat. Add the chicken; cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes, stirring the chicken every 1-2 minutes so it doesn’t burn and browns evenly.