Sweet Whiskey Chicken with Roasted Red Peppers<\/h2>\n

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Course: <\/span>Main Course<\/span><\/div>

Cuisine: <\/span>American<\/span><\/div><\/div>\n

Servings: <\/span>3<\/span> servings<\/span><\/span><\/div>\n\n\n\n\n

Ingredients<\/h3>

• 4-5<\/span> chicken thighs<\/span> boneless\/skinless<\/span><\/li>
• 3<\/span> red bell peppers<\/span><\/li>
• 1<\/span> tbsp<\/span> light oil<\/span><\/li>
• 1<\/span> tsp<\/span> black pepper<\/span><\/li>
• 2<\/span> tsp<\/span> salt<\/span> divided<\/span><\/li>
• 1<\/span> tbsp<\/span> coconut oil<\/span> (or other light oil)<\/span><\/li>
• 1<\/span> tbsp<\/span> ginger<\/span> minced <\/span><\/li>
• 1<\/span> tbsp<\/span> garlic<\/span> minced<\/span><\/li>
• 1<\/span> tsp<\/span> white pepper<\/span><\/li>
• 1\/3<\/span> cup<\/span> soy sauce<\/span><\/li>
• 1\/3<\/span> cup<\/span> brown whiskey<\/span> (Jameson)<\/span><\/li>
• 1\/3<\/span> cup<\/span> light brown sugar<\/span><\/li>
• \u00bd<\/span> cup<\/span> water<\/span><\/li>
• 2<\/span> tbsp<\/span> rice vinegar<\/span><\/li>
• 1<\/span> tsp<\/span> red pepper flakes<\/span><\/li>
• 1<\/span> tbsp<\/span> cornstarch dissolved in 3 tbsp cold water<\/span><\/li><\/ul><\/div><\/div>\n

  Instructions<\/h3>

  • In a small mixing bowl, combine soy sauce, whiskey, brown sugar, water, rice vinegar, and red pepper flakes. Set aside.<\/div><\/li>
  • 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.<\/div><\/li>
  • Slice chicken thighs into strips, taking care to remove any large chunks of excess fat.<\/div><\/li>
  • 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.<\/div><\/li>
  • Cook chicken for 10-12 minutes, or until all juices have evaporated and the pieces has begun to brown on each side.<\/div><\/li>
  • 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).<\/div><\/li>
  • Turn heat to low and add cornstarch slurry directly to the pan, stirring constantly until the sauce has thickened completely, about 1-2 minutes.<\/div><\/li>
  • Add roasted red peppers to the pan and toss until completely coated in sauce. Serve over rice and garnish with sesame seeds!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"I spent the entirety of yesterday catching up on all the household chores I forsook last week when…\n","protected":false},"author":1,"featured_media":419,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[90,87],"tags":[234,465,497,496,457,495],"yoast_head":"\n