Ingredients

Method

1. 1

   On a cutting board, lay out the boneless, skinless chicken thighs.

2. 2

   Drizzle olive oil over the chicken and rub it in to coat all pieces.

3. 3

   Season the chicken generously on both sides with Creole seasoning, complete seasoning, paprika, onion powder, and garlic powder. Rub the seasonings into the meat.

4. 4

   Heat a large cast-iron skillet or pan over medium-high heat and add olive oil.

5. 5

   Carefully place the seasoned chicken thighs into the hot skillet. Cook for about 4-5 minutes per side, until golden brown and cooked through.

6. 6

   Once cooked, remove the chicken from the skillet and set it aside on a cutting board to rest.

7. 7

   Slice the cooked chicken into thin strips or bite-sized pieces.

8. 8

   In the same skillet, melt the butter over medium heat, scraping up any browned bits from the bottom of the pan.

9. 9

   Add the minced garlic and ginger to the melted butter and sauté for about 30 seconds until fragrant.

10. 10

    Stir in the brown sugar, soy sauce, bourbon, and apple juice. Bring the sauce to a simmer.

11. 11

    In a small bowl, whisk together the cornstarch and water to create a slurry.

12. 12

    Pour the cornstarch slurry into the simmering sauce, stirring constantly. Continue to cook until the sauce thickens.

13. 13

    Stir in the sesame oil.

14. 14

    Return the sliced chicken to the skillet and toss to coat it completely in the thickened bourbon sauce. Let it simmer for a minute to allow the flavors to meld.

15. 15

    Transfer the bourbon chicken to a serving dish or meal prep container.

16. 16

    Garnish with freshly chopped scallions before serving.