¼ Cup soy sauce
¼ Cup bourbon
¼ Cup tart cherry juice
1 Tbsp. rice wine vinegar
1 Tbsp. pure maple syrup
1 Tbsp. minced fresh garlic
1Tsp. grated fresh ginger
¼ Tsp. crushed red pepper
1 Lb. boneless, skinless chicken thighs, cut into 1/2-inch-thick strips
1 Tbsp. cornstarch, plus 1 teaspoon, divided
2 Tbsp. Olive oil
2 Tsps. Water
2 Cups steamed asparagus, cut into one inch pieces
3 Cups rice
2 Sliced green scallions for garnish
¼ Cup toasted sliced almonds for garnish
1. Combine soy sauce, bourbon, tart cherry juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl.
2. Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes.
4. Add the steamed asparagus and stir with chicken until coated and heated through
5. Plate chicken & asparagus on top of the rice and garnish with scallions and almonds. Serve and enjoy!
NOTES: This is such a tasty dish just packed with flavor. While I have usually made Bourbon chicken with apple juice in the past, I tried the cherry juice and everyone loved it. The Calabrian chili flakes add just the right amount of heat, but if you don’t like heat, just leave them out. The almonds add just the right amount of crunch and an added dose of protein.
One additional note, I’ve made this dish with broccoli and steamed green beans and snow peas. They all worked great so pick your favorite.