@christopherhopkins1: 🍗 Sticky Bourbon-Style Chicken with Fried Rice 🥘 Ingredients • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces • 1/2 cup all-purpose flour • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 2 tablespoons vegetable oil • 1/2 cup low-sodium soy sauce • 1/3 cup packed brown sugar • 1/4 cup apple juice • 2 tablespoons ketchup • 1 tablespoon apple cider vinegar • 2 cloves garlic, minced • 1 teaspoon freshly grated ginger • 1/2 teaspoon smoked paprika • 1 tablespoon cornstarch • 2 tablespoons water • 3 cups cooked and chilled white rice • 2 tablespoons vegetable oil • 2 large eggs, lightly beaten • 1 cup frozen peas and carrots • 2 tablespoons low-sodium soy sauce • 1/2 teaspoon garlic powder • 2 green onions, sliced Instructions 1. Measure every ingredient for Sticky Bourbon-Style Chicken with Fried Rice, complete all chopping and softening, and bring the equipment to medium-high heat, approximately 375–400°F (190–205°C) pan surface. 2. Pat the chicken dry, season with salt and pepper, toss with flour, and shake away excess so the coating browns evenly. 3. Heat vegetable oil over medium-high heat and fry the chicken in two batches for 5–7 minutes until golden and 165°F (74°C); transfer to a clean plate. 4. Whisk soy sauce, brown sugar, apple juice, ketchup, vinegar, garlic, ginger, and paprika; simmer 3 minutes, add the cornstarch-water slurry, and whisk until glossy enough to coat a spoon. 5. Return chicken to the bourbon-style sauce and toss for 2 minutes until every piece is lacquered; keep warm over low heat. 6. For the fried rice, heat the second measure of oil, scramble the eggs until softly set, add chilled rice and peas with carrots, and stir-fry 5–7 minutes until the grains are hot and separate. 7. Season the rice with soy sauce and garlic powder, fold in green onions, and serve the sticky chicken beside or over the fried rice. 8. Check final doneness and texture, then serve Sticky Bourbon-Style Chicken with Fried Rice as 6 servings; refrigerate leftovers within two hours. Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Yield: 6 servings Nutritional value (per serving): 690 calories, 43 g protein, 78 g carbs, 23 g fat, 4 g fiber, 1,280 mg sodium. Pro Tip: Use thoroughly chilled rice and separate the grains before frying so the finished rice stays distinct rather than gummy.

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Wednesday 07 October 2026 21:47:45 GMT