Ingredients
- 2 lb boneless skinless chicken thighs (or breasts)
- 1/2 cup low-sodium soy sauce or tamari
- 1/2 cup bourbon (or apple juice for no-alcohol)
- 1/3 cup packed light brown sugar
- 1/3 cup ketchup
- 2 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tbsp fresh grated ginger
- 1/4 tsp red pepper flakes, optional
- 1 tsp toasted sesame oil
- 2 tbsp cornstarch
- 2 tbsp cold water (for slurry)
- steamed rice, to serve
- steamed broccoli, to serve
- sesame seeds, for garnish
- lime wedges, to serve
Equipment
- 5–6 qt slow cooker
- mixing whisk
- shredding forks or tongs
Method
- Add chicken to a 5–6 qt slow cooker.
- Whisk soy sauce, bourbon, brown sugar, ketchup, vinegar, garlic, ginger, pepper flakes, and sesame oil. Pour over chicken.
- Cook on Low 4–5 hours or High 2–3 hours, until chicken reaches 165°F.
- Remove chicken, shred, and return to the cooker.
- Stir cornstarch with cold water; whisk into sauce. Cook on High 10 minutes until thick and glossy.
- Toss chicken to coat. Serve with rice and broccoli; sprinkle sesame seeds.
Nutrition
Calories: 360kcalCarbohydrates: 24gProtein: 32gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 140mgSodium: 780mgPotassium: 640mgSugar: 19gVitamin A: 80IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Notes
Teriyaki option: swap bourbon for 1/4 cup orange juice and add 1 tbsp honey. Summer pineapple: fold in 1 cup pineapple chunks in the last 15 minutes. Stovetop: simmer sauce in skillet 5 min; cook diced chicken until 165°F, then thicken with slurry. Instant Pot: Pressure cook chicken + sauce 8 min on High, quick release; thicken on Sauté with slurry. Diet swaps: Use tamari for GF, apple juice for alcohol-free.
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