Crock Pot Bourbon Chicken

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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Soy Sauce, Low Sodium(120g)
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  Vinegar, Apple Cider(45g)
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  1/4 cup bourbon ((You don't need top-shelf—just make sure it's a brand you'd also enjoy drinking. I like Bulleit.))
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  Brown sugar(45g)
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  Maple syrup(30g)
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  Garlic(300g)
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  Ginger, Fresh Root(15g)
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  1/4 teaspoon ground black pepper
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  Cornstarch(30g)
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  Green Onion (Scallion)(60g)
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  Rice, Brown, Long-Grain(480g)

Instructions

1. 1Cook the brown rice according to package directions in a separate pot. Spread the cooked rice evenly across a sheet pan and set aside to cool slightly.
2. 2Pat the chicken thighs dry with paper towels. In a small bowl, whisk together the soy sauce, apple cider vinegar, brown sugar, maple syrup, minced fresh garlic, grated fresh ginger, and cornstarch until combined.
3. 3Heat a large skillet over medium-high heat. Working in batches if needed, sear the chicken thighs skin-side down for 4–5 minutes until the skin is golden brown, then flip and cook for another 3–4 minutes until the second side is lightly browned.
4. 4Pour the sauce mixture over the seared chicken in the skillet. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly, stirring occasionally.
5. 5Transfer the cooked rice and chicken with sauce to a large bowl and gently fold together until evenly combined. Let cool for 5 minutes.
6. 6Divide the rice and chicken mixture evenly into 4 airtight containers while still warm. Top each portion with fresh sliced green onions.
7. 7Seal the containers and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat in a microwave for 2–3 minutes or on the stovetop over medium heat until warmed through.