Fumbling Toward Culinary Talent: Bourbon Chicken

After watching a video about this dish from America's Test Kitchen, I made it tonight with some modifications. 

It's called Bourbon Chicken, but it's very Asian inspired because of the use of soy sauce and ginger. I added peas since when they made it had no vegetables. 

Ingredients

2 lbs. of boneless, skinless chicken thighs

1/2 cup of diced onion

1/2 cup of soy sauce

1/2 cup of light brown sugar

1/4 cup of water

2 tablespoons of bourbon

1 teaspoon of sesame oil

1/2 teaspoon of black pepper

1 cup of frozen peas

1 tablespoon of corn starch

1 tablespoon of grated ginger

2 cloves of minced garlic

2 green onions, chopped finely 

Process

Trim the fat off the chicken thighs and cut them into small pieces into a mixing bowl. 

In a glass measuring cup, add the soy sauce, brown sugar, water, bourbon, sesame oil, and black pepper. 

Microwave the sauce for two minutes and set aside to cool. 

Add two tablespoons of the sauce mixture to bowl of chicken and then add the tablespoon of corn starch. Mix thoroughly. 

Add some avocado oil to a skillet and heat to medium-high. 

Put the chicken and onion in and brown the chicken. Once the chicken is browned, add the ginger and garlic and cook for roughly a minute. Add the rest of sauce mixture, add the peas, and let the sauce simmer until it thickens some. Add in the green onions at the end. 

Serve over rice and enjoy.