Ingredients

The following ingredients have 4 Servings
  • 3 cloves garlic (crushed)
  • ½ teaspoon dried ginger
  • ¾ teaspoon crushed red pepper flakes
  • ¼ cup apple juice
  • ⅓ packed cup light brown sugar (or coconut sugar, or Brown Swerve)
  • 2 tablespoons ketchup
  • 1 tablespoon bourbon (optional)
  • 1 tablespoon apple cider vinegar
  • ¼ cup water
  • ⅓ cup soy sauce
  • 1-2 tablespoons avocado oil (or other neutral oil (canola, peanut, etc.))
  • 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instruction

  • In medium bowl, whisk together all sauce ingredients until fully combined. Set aside.
  • In large skillet, add avocado oil and warm over medium-high heat. Once oil is hot and shimmering, add chicken thigh pieces to skillet and cook until lightly browned, approximately 2 minutes or so.
  • Pour sauce mixture into skillet and gently stir to incorporate. Bring mixture to boil, then reduce heat to medium-low and simmer 10 minutes.
  • While chicken and sauce simmer, mix together cornstarch slurry in small bowl until fully combined.
  • After chicken and sauce have simmered 10 minutes, pour cornstarch slurry into skillet and stir gently to incorporate. Simmer 5 more minutes or until sauce has thickened. Divide chicken and sauce evenly between serving bowls and serve hot warm hot rice or cauliflower rice.