Eosinophilic Esophagitis Friendly Bourbon Chicken
Total time35 min
Prep time15 min
Cook time20 min
5.0(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or vegetable oil)
For the sauce
- ⅓ cup bourbon
- ⅓ cup low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - ¼ cup packed light brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp ketchup
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp crushed red pepper flakes
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 stalks scallions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with the salt and black pepper.
- 2
In a mixing bowl, whisk together the bourbon, soy sauce, brown sugar, apple cider vinegar, ketchup, garlic, ginger, and red pepper flakes until the sugar dissolves. In a small separate bowl, stir the cornstarch and water together until smooth, then set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!