We recently got back from vacation. Not having much in the refrigerator, last night's dinner was a pressure pot chicken. Because we ate a lot of chicken on our trip, we wanted something different. My wife suggested Bourbon Street Chicken. Being a non-drinker, I needed a substitute for the bourbon. Thanks to McCormick's Bourbon Brown Sugar seasoning, I got that covered.
3 teaspoons McCormick's Bourbon Brown Sugar seasoning
1 teaspoon minced garlic
1 teaspoon fresh grated ginger
1/4 cup low sodium soy sauce
3 tablespoons brown sugar
1 teaspoon molasses
1/4 cup no sodium chicken stock
2 precooked chicken thighs
Start by adding all ingredients except chicken, to a small wok. Bring to a low boil. Stir until the sugar is dissolved. Add chicken and heat until warm. If you like a thicker sauce, add a small amount of corn starch.
Serve over brown rice, or as my wife likes, yellow zucchini.