I love bourbon chicken at the mall. And this recipe hit the mark!
1 cup coconut aminos
3 tablespoons bourbon
2-4 tablespooons honey, coconut sugar, or brown sugar (taste as you go)
1 tablespoon chili garlic sauce
2 tablespoons apple cider vinegar
1 teaspoon sesame oil
1-1/2 to 2 pounds boneless, skinless chicken thighs
1 1/2 tablespoons cornstarch or arrowroot starch
- Set the Instant Pot to ‘saute’ mode and add the coconut aminos, bourbon, coconut sugar, chili garlic sauce, apple cider vinegar, and sesame oil to the pot and whisk to combine.
- Bring to a boil and cook for 2 minutes, to make sure that the alcohol evaporates, then add the chicken and toss to coat. Place the lid on the pot and set to manual high for 18 minutes.
- After 18 minutes, manually release the pressure and remove the chicken from the pot. Set aside.
- Set the pot to ‘saute’ mode again, then whisk together the starch with 1/4 cup of water, until there are no lumps. Once the sauce is bubbling, whisk in the starch mixture. Let it cook for 2-3 minutes, until the sauce is thickened, then turn off the heat.
- Shred the chicken with two forks, then return it to the pot and stir to coat with the sauce.
- Serve over lightly buttered rice.
Taken from Cassy Joy Garcia, Fed & Fit
