This recipe has been on my menu posts multiple times, and you all have asked for the recipe more than once.

I kept trying to find a time when I could make it and take good pictures of it, but it just never happened.

So I decided to say, “screw it” and I settled for pictures that are not-that-good.

Thank you for your understanding. Nursing school and all that jazz, you know?

I found the recipe in a Cook’s Country magazine some years ago, and I haven’t tweaked it much except that I add broccoli into mine, so then it’s a one-dish meal (rice, chicken, and broccoli).

Perks of this recipe:

• it uses boneless chicken thighs, which are affordable and also hard to overcook
• it’s a pretty fast recipe
• it uses mostly pantry ingredients
• it’s a one-dish meal (as I said above!)

One small note: the first time I made this, it was too salty, in my opinion. Ever since then, I’ve used low-sodium soy sauce, and that improves the salt situation immensely.

To make this, mix soy sauce, sugar, water, bourbon, sesame oil, and pepper in a measuring cup, and microwave it for a minute or two, stirring to dissolve the sugar.

Next, cut up your chicken thighs and mix them with cornstarch plus a couple of tablespoons of the soy sauce mixture.

Then cut up your broccoli into bite-sized florets.

Heat a little oil in a pan, add the broccoli, and saute for a few minutes, just until it’s bright green and slightly softened.

Remove the broccoli, then heat a tablespoon or two of oil in the same pan, and add the chicken.

Cook that for about ten minutes, stirring every now and then.

Then you’ll stir in garlic, ginger, and the soy sauce mixture and cook it until the sauce is syrupy.

Stir in the broccoli until it’s coated with the sauce, and serve over rice.