Sweet Whiskey Chicken with Roasted Red Peppers
Servings: 3 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 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!