Bourbon-Ginger Glazed Chicken

Inspired by the bourbon-ginger chicken wings we enjoyed from the Asia Nine station at the Food & Friends Chef's Best event I wrote about last week, I made these simple chicken thighs served over white rice.

This dish comes together pretty quickly, since boneless-skinless chicken thighs cook much faster than their bone-in/skin-on counterparts. I had considered searing the thighs and then finishing them in the oven, but they cooked just fine on the stove, allowing the sauce to thicken as they finished.

Bourbon-Ginger Glazed Chicken

1/4 cup sliced almonds
1 tbsp. vegetable oil
1 tbsp. dark sesame oil
1 1/2 lb. boneless-skinless chicken thighs
3 garlic cloves, minced
1 inch of ginger, minced
1 or 2 pinches of red chili pepper flakes
2 tbsp. bourbon
3 tbsp. soy sauce
1 tbsp. rice vinegar
1 heaping tbsp. light brown sugar
1 bunch of scallions (about 8), white and light green parts chopped separate from dark green parts
Freshly ground black pepper, to taste
Cooked rice (see recipe for Perfect White Rice)

1. Heat a small frying pan over medium-low heat. Add the sliced almonds and toast, tossing occasionally until browned. Set aside.

2. Heat vegetable oil and sesame oil over medium-high heat in a Dutch oven. Add the chicken thighs and cook until browned on both sides (flipping over after the first side is browed), about 2 to 3 minutes per side.

3. Lower heat to medium and add the garlic, ginger and chili pepper flakes. Stir to combine with the chicken and cook until fragrant, about 1 to 2 minutes.

4. Add the bourbon, soy sauce, vinegar, brown sugar and white and light green scallions. Season with pepper and stir, continuing to cook over medium heat, until the chicken is cooked through (juices run clear when cut into) and the sauce has thickened. Serve over white rice topped with toasted almond slices and chopped dark green scallions.