Blackstone Bourbon Chicken

Ingredients:

Directions:

1. Add the sliced chicken to a mixing bowl. Season with salt and pepper and sprinkle with 2 Tbsp cornstarch. Toss to coat, then set aside.
2. Slice the bell peppers and onion. Drizzle with oil and season with salt and pepper. Toss to coat, then set aside.
3. Add the bourbon, soy sauce, brown sugar, honey, rice vinegar, ketchup, garlic, ginger, and red pepper flakes to a saucepan and whisk to combine. Heat over medium heat until simmering and let simmer for 2-3 minutes. Combine 1 Tbsp cornstarch with 2 Tbsp water. Pour this into the simmering sauce and whisk to combine. Reduce the heat to low and continue to cook for 1-2 minutes to thicken. Remove from the heat and set aside.
4. Heat the Blackstone to medium-high heat. You want 2-3 zones to be heated for maximum cook surface.
5. Drizzle oil across the hot griddle surface. Add the chicken to one section and cook, flipping occasionally, until an internal temperature of 165 degrees F is reached.
6. Add the onion and bell peppers to the other section and sauté until tender.
7. Combine the chicken and vegetables in the center of the cook surface. Pour the sauce over the top and toss to coat. Let cook for an additional 1-2 minutes.
8. Remove from the Blackstone. Serve hot over a bed of rice. Garnish with green onions and sesame seeds. Enjoy!