Sauce:
1/2 C soy sauce
1/2 C brown sugar
1/4 C water
2 Tbsp bourbon (or whiskey)
1 tsp toasted sesame oil
1/2 tsp cracked black pepper
dash - 1/4 tsp red pepper flakes (more or less to taste)
2 lbs boneless skinless chicken thighs
2 Tbsp vegetable oil
2 Tbsp corn starch
1 tsp freshly grated ginger
2 cloves garlic, minced
2 tsp cider vinegar
1. Combine all sauce ingredients in a microwavable bowl (or measuring cup) and whisk
2. Microwave for 2 minutes, set aside
3. Trim fat from chicken
4. Cut into 1-inch cubes and place into separate bowl
5. Add 2 Tbsp sauce to chicken, reserve remaining
6. Add corn starch to chicken and mix well to coat
7. Pre-heat vegetable oil in 12-inch skillet, medium-high
8. Add chicken and distribute around skillet to ensure all chicken touch bottom of skillet
9. Cook for 10 minutes, until browned, stir occasionally to brown chicken
10. After 10 minutes, add ginger and garlic to skillet and cook for additional 30 seconds
11. Add remaining sauce to skillet and bring to boil
12. Cook 6-8 minutes until sauce thickens, looking for syrupy appearance (thick coating on chicken)
13. Add cider vinegar and stir
14. Serve over rice