2½ lb chicken thighs, boneless and skinless
1½ tbsp vegetable oil
2 garlic cloves, minced
¾ tsp chili flakes
½ cup chicken broth
⅓ cup brown sugar
⅓ cup soy sauce
¼ cup apple juice
2 tbsp ketchup
2 tbsp bourbon whiskey
1 tbsp apple cider vinegar
1 tbsp olive oil
½ tsp ginger, minced
Salt and ground black pepper, to taste
To serve:
1 cup steamed rice, or egg noodles
½ cup mixed vegetables, of your choice (steamed carrots and broccoli)
¼ tsp green onions, chopped, or cilantro
Heat up a skillet with vegetable oil over medium-high heat.
Add the chicken and sear for 3 to 5 minutes or until caramelized. Drain and set aside.
In a mixing bowl, combine the rest of the ingredients and whisk until evenly incorporated.
Pour into a skillet and bring sauce to a boil, then reduce to a simmer.
Add the chicken and continue simmering for 15 minutes until the chicken is cooked through and the sauce has thickened.
Season with salt and pepper to taste. Adjust accordingly.
Serve over rice or pasta and mixed vegetables. Then, garnish with green onions or cilantro.
Sugar: 17g
:
Calcium: 48mg
Calories: 670kcal
Carbohydrates: 31g
Cholesterol: 222mg
Fat: 41g
Fiber: 1g
Iron: 2mg
Monounsaturated Fat: 18g
Polyunsaturated Fat: 8g
Potassium: 631mg
Protein: 40g
Saturated Fat: 11g
Sodium: 1198mg
Trans Fat: 1g
Vitamin A: 1223IU
Vitamin C: 4mg
