RECIPE FOR BOURBON CHICKEN SAUCE RECIPES

Steps:

• Add the bourbon whiskey, fresh garlic, soy sauce, olive oil, and brown sugar in a bowl. Whisk well to combine.
• Add the shrimp and chicken and use tongs to coat evenly.
• Chill the marinated meat in the refrigerator for 1 hour.
• Warm 2 tablespoons of olive oil in a large skillet over medium heat.
• Place the chicken on the skillet and sear evenly on both sides until brown.
• Warm 2 tablespoons of olive oil on a separate pan and evenly sear the shrimp. Save the marinade for later use.
• Transfer both the chicken and shrimp to a foil-covered baking pan and layer the meat.
• Season with a pinch of salt and pepper to taste.
• Preheat the oven to 360 degrees F.
• Roast the meat for 8 minutes.
• Saute the yellow onion and green bell pepper in olive oil until tender. Set aside.
• Add the leftover marinade and bring it to a boil. Allow the sauce to reduce briefly for around 5 minutes. Whisk the sauce occasionally.
• Layer the meat over the onion and pepper sauce. Serve with lemon wedges and enjoy!

Steps:

• Make the sauce. Prepare the following, adding them all to a medium bowl: Mince 3 garlic cloves. Peel and mince a 2-inch piece of ginger until you have 1 tablespoon. Add 1/2 cup apple juice, 1/4 cup low-sodium soy sauce, 1/4 cup bourbon, 1/4 cup packed brown sugar, 3 tablespoons rice vinegar, and 1/4 teaspoon red pepper flakes. Whisk until the sugar is fully dissolved.
• Coat the chicken in cornstarch. Cut 2 pounds boneless, skinless chicken thighs or breasts into 1-inch chunks, discarding any large pieces of fat, and place in a large bowl. Add 1 tablespoon of the cornstarch and 1 teaspoon kosher salt, and toss until evenly coated.
• Brown the chicken. Heat a flat-bottomed wok or large frying pan over high heat. Add 3 tablespoons canola or vegetable oil and the chicken and spread into an even layer. (It’s ok if some of the chicken is not touching the bottom of the pan.) Let cook undisturbed until golden-brown and seared on the bottom, 5 to 7 minutes.
• Simmer in the sauce. Reduce the heat to medium and add the sauce mixture. Stir to thoroughly coat the chicken and let simmer until reduced by half, 6 to 9 minutes. Meanwhile, mix the remaining 1 tablespoon cornstarch and 3 tablespoons cold water in a small bowl, and thinly slice 2 large scallions.
• Simmer and thicken the sauce. Add the cornstarch mixture to the pan and stir until fully dissolved and combined. Continue cooking, stirring often, until the sauce thickens, is glossy, and coats the chicken, 1 to 2 minutes.
• Garnish and serve over rice. Serve the chicken over rice if desired and garnish with the sliced scallions.