Just like take out, but made at home this recipe for honey bourbon chicken is ready in 30 minutes! Sticky, tangy, sweet and tender chicken with crisp broccoli and carrots. Serve over rice and you have dinner.
1lbbonelessskinless chicken thighs (breasts may be substituted)
1-2tablespoonsolive oil or avocado oil
1/2cuponion sliced or diced
1cupcarrotssliced, diced or shredded
1cupbroccolicut into small florets
1/2cupscant honey (I use local, raw honey)
1/2cupsoy sauceor alternative, I use Bragg's Liquid Aminos
1/4teaspoonred pepper flakes
Heat oil(s) in large saute pan. Add onions and saute for 5-10 minutes until caramelized and browned. Add garlic and stir for a couple of minutes until fragrant.
While onions are caramelized; mix together sauce ingredients in medium bowl. Honey, soy sauce, ketchup, bourbon (if desired) and red pepper flakes. Mix and set aside.
Salt & pepper chicken thighs. Move onions to one side of the pan and brown thighs* on each side for 1-2 minutes. *Add a tablespoon more oil if needed. Toss in carrots and stir to combine. Pour in sauce, stir, mixing in onions. Simmer for 20 minutes, turning chicken about 15 minutes. May cover or leave uncovered.
Remove chicken from pan to cutting board and slice into thin strips or bite size pieces. Set aside. Add broccoli florets to pan, stirring to combine, cover and cook for 2-3 minutes until crisp tender. Return chicken to pan, stirring to combine.
Mix 1 tablespoon cornstarch with 1 tablespoon COLD water, stir to mix. 1-2 minutes, Pour into chicken dish, stirring and simmering until thickened and glossy. If too thin, add another tablespoon of cornstarch/water and stir to thicken.
Serve immediately over steamed rice for a hearty meal.