- 1/2 cup Bourbon
- 1/2 cup soy sauce low sodium
- 1/2 cup water
- 4 cloves garlic minced
- 1/2 cup brown sugar
- 1 tsp fresh ginger minced
- 2 tbsp red wine
- 1 tsp sesame oil
- 2 lb chicken thighs boneless and skinless, cut into smaller pieces
- 2 tbsp olive oil
- 1 tbsp chives chopped
Whisk all the marinade fixings together in a medium bowl altogether. Add the chicken pieces to the bowl, hurl them around, cover with plastic wrap and refrigerate for no less than 30 minutes to overnight.
In a vast skillet warm the olive oil over medium to high warmth. Include the chicken pieces and cook until the point when the meat is never again pink, around 5 minutes. Add a large portion of the marinade to the chicken and keep cooking until the point when the marinade transforms into a thicker sauce and the chicken is completely cooked. Should take another 5 to 10 minutes.
In the event that you need some additional sauce, cook the rest of the marinade in a little pan over medium warmth, for around 5 to 10 minutes until the point when it lessens about half and thickens a bit.
Serve the chicken over rice and topping with chives.