I spent the entirety of yesterday catching up on all the household chores I forsook last week when I was waist-deep in finals. Grocery shopping, scrubbing the apartment down to the baseboards, doing approximately one million loads of laundry… the list goes on. With some energy to spare by the time evening rolled around, I decided to make something new, which I haven’t done in at least two weeks. Most of our hard liquors have been sitting around collecting dust in a forgotten cabinet for the past year or so, so I figured why not! Dump some in a pan and see what happens. Well, it ended up being one of the best things I’ve made in a while!
This recipe makes three servings.
Ingredients:
- 4-5 chicken thighs, boneless/skinless
- 3 red bell peppers
- 1 tbsp light oil
- 1 tsp black pepper
- 2 tsp salt, divided
- 1 tbsp coconut oil (or other light oil)
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tsp white pepper
- 1/3 cup soy sauce
- 1/3 cup brown whiskey (I used Jameson)
- 1/3 cup light brown sugar
- ½ cup water
- 2 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 tbsp cornstarch dissolved in 3 tbsp cold water
Directions:
- In a small mixing bowl, combine soy sauce, whiskey, brown sugar, water, rice vinegar, and red pepper flakes. Set aside.
- Slice red peppers and coat with light oil, black pepper, and 1 tsp salt. Spread on a baking sheet and broil on high for 7-10 minutes. Remove and set aside.
- Slice chicken thighs into strips, taking care to remove any large chunks of excess fat.
- Add sliced chicken, coconut oil, minced ginger, minced garlic, white pepper, and remaining 1 tsp salt to a large nonstick skillet. Heat on medium-high.
- Cook chicken for 10-12 minutes, or until all juices have evaporated and the pieces has begun to brown on each side.
- Turn heat down to medium and add whiskey sauce directly to the pan with the chicken. Let sauce and chicken boil for 10-15 minutes (to boil off as much alcohol as possible).
- Turn heat to low and add cornstarch slurry directly to the pan, stirring constantly until the sauce has thickened completely, about 1-2 minutes.
- Add roasted red peppers to the pan and toss until completely coated in sauce. Serve over rice and garnish with sesame seeds!
This recipe reheats well in the microwave, and keeps in the fridge for at least three days! In fact, I just had some leftovers before I typed this out. So good!
Sweet Whiskey Chicken with Roasted Red Peppers
Ingredients
- 4-5 chicken thighs boneless/skinless
- 3 red bell peppers
- 1 tbsp light oil
- 1 tsp black pepper
- 2 tsp salt divided
- 1 tbsp coconut oil (or other light oil)
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 tsp white pepper
- 1/3 cup soy sauce
- 1/3 cup brown whiskey (Jameson)
- 1/3 cup light brown sugar
- ½ cup water
- 2 tbsp rice vinegar
- 1 tsp red pepper flakes
- 1 tbsp cornstarch dissolved in 3 tbsp cold water
Instructions
- In a small mixing bowl, combine soy sauce, whiskey, brown sugar, water, rice vinegar, and red pepper flakes. Set aside.
- Slice red peppers and coat with light oil, black pepper, and 1 tsp salt. Spread on a baking sheet and broil on high for 7-10 minutes. Remove and set aside.
- Slice chicken thighs into strips, taking care to remove any large chunks of excess fat.
- Add sliced chicken, coconut oil, minced ginger, minced garlic, white pepper, and remaining 1 tsp salt to a large nonstick skillet. Heat on medium-high.
- Cook chicken for 10-12 minutes, or until all juices have evaporated and the pieces has begun to brown on each side.
- Turn heat down to medium and add whiskey sauce directly to the pan with the chicken. Let sauce and chicken boil for 10-15 minutes (to boil off as much alcohol as possible).
- Turn heat to low and add cornstarch slurry directly to the pan, stirring constantly until the sauce has thickened completely, about 1-2 minutes.
- Add roasted red peppers to the pan and toss until completely coated in sauce. Serve over rice and garnish with sesame seeds!
