Bourbon chicken gets coated in a slightly sweet-spicy sauce for a flavorful dinner that comes together quickly, making it perfect for busy weeknights.

Ingredient

• ¼ cup lower-sodium soy sauce

• ¼ cup bourbon

• ¼ cup unsweetened apple juice

• 1 tablespoon rice vinegar

• 1 tablespoon pure maple syrup

• 1 tablespoon minced fresh garlic

• 1 teaspoon grated fresh ginger

• ¼ teaspoon crushed red pepper

• 1 ½ pounds boneless, skinless chicken thighs, cut into 1/2-inch-thick strips

• 1 tablespoon cornstarch, plus 1 teaspoon, divided

• 2 tablespoons canola oil

• 2 teaspoons water

• 3 cups cooked brown rice

• Sliced scallions, for garnish

Direction

1. Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.

2. Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.

3. Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes.

4. Divide rice among 4 plates; top with the chicken and sauce. Garnish with scallions, if desired.