This recipe is adapted from the one found on the Tide and Thyme blog.
It creates a rich, caramelised sauce. Very tasty.
- chicken thighs, ~900g, cut into bite-size pieces
- olive oil, 2 tbsp
- garlic cloves, 4, minced
- ginger (ground or fresh), 1 tsp
- red chilli flakes, 1 tsp
- apple juice, 1/4 cup
- light brown sugar, 1/2 cup + 2 tbsp
- dark brown sugar will also work fine
- tomato sauce (ketchup), 1/4 cup
- cider vinegar, 2 tbsp
- water, 1/3 cup
- bourbon, 1/3 cup
- low-sodium soy sauce, 1/2 cup
- if you've got regular soy sauce, use a bit less
- black pepper
- white or brown rice
- fresh coriander, for garnish
Heat oil over medium-high heat in a large frying pan.
Add chicken pieces and cook until nicely browned.
Remove chicken to a plate and set aside.
Add remaining ingredients to pan, and whisk to combine.
Return chicken to pan and bring to a boil.
Reduce heat to low and simmer for 20 minutes or until sauce is reduced somewhat and thick.
Season to taste with salt and pepper.
Serve over white or brown rice.
Garnish with roughly chopped fresh coriander.