A classically American takeout-style dinner that can’t be beat! Everyone will love this sweet and savory chicken, swimming in a thick sauce prepared with brown sugar, soy sauce, garlic, and of course….bourbon!
The rice is prepared by adding to your inner bowl and then filling with water to the 3 cup level line for LONG GRAIN RICE and selecting the WHITE RICE or LONG GRAIN function. Press START.
Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tbsp of cornstarch, salt, and pepper.
Add 2 tbps of the oil into a nonstick pan on medium high heat and add the chicken pieces and cook for 3 minutes without stirring.
Turn the chicken pieces and cook for an additional three minutes then remove the chicken from the pan.
Add in the garlic and cook for 20 seconds until you can just smell it.
Add in the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
Bring to a boil then add back in the chicken.
Cook for 10-15 minutes or until the sauce is reduced by about half.
Add the remaining tbsp of cornstarch to a small glass with a tablespoon of water and stir.
Add into the pan and stir. Cook until the sauce is thickened. Serve with your rice.
Ingredients
Directions
The rice is prepared by adding to your inner bowl and then filling with water to the 3 cup level line for LONG GRAIN RICE and selecting the WHITE RICE or LONG GRAIN function. Press START.
Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tbsp of cornstarch, salt, and pepper.
Add 2 tbps of the oil into a nonstick pan on medium high heat and add the chicken pieces and cook for 3 minutes without stirring.
Turn the chicken pieces and cook for an additional three minutes then remove the chicken from the pan.
Add in the garlic and cook for 20 seconds until you can just smell it.
Add in the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
Bring to a boil then add back in the chicken.
Cook for 10-15 minutes or until the sauce is reduced by about half.
Add the remaining tbsp of cornstarch to a small glass with a tablespoon of water and stir.
Add into the pan and stir. Cook until the sauce is thickened. Serve with your rice.
Notes
You can cook it all in a rice cooker without a pan by using the SLOW COOK function and sealing the chicken with some oil in your inner bowl. Then add half the ingredients listed and slow cook for 2-3 hours. Add 1 tbps of cornstarch at the end and simmer for 20 more minutes.
I got chance to know about new food. In our main and popular food is rice. That’s why everyday we eat rice😋