2 lbs boneless,skinless chicken-thighs, cut into 1" pieces
1/4 cup Tamari sauce
1/4 cup brown sugar
1/4 cup bourbon
2 garlic cloves, minced
1 scallion chopped, plus more for garnish
1 tsp ginger powder
2 tbs peanut oil, or other high heat oil of your choice
In a bowl, mix together Tamari, sugar, bourbon, garlic, scallion, and ginger. Set aside.
Heat oil in skillet or wok until hot, add chicken pieces. Sauté in very hot pan until browned slightly. Add liquid mixture to the pan and reduce heat to medium. Cook uncovered until liquid is reduced to a glaze and chicken is cooked thoroughly(mine took about 25 minutes).
Serve with cooked brown rice and steamed veggies!