Golden Corral Bourbon Chicken

2 pounds boneless, chicken thigh meat, cut into thin strips
3 teaspoons brown sugar bourbon seasoning
1 1/2 cup teriyaki sauce
1/4 cup honey
1 teaspoon cornstarch, dissolved in 2 tablespoons cold water

Rinse chicken, pat dry and place in a wide pan.
In a small bowl, combine 1 cup of the teriyaki sauce and 2 teaspoons of the bourbon seasoning.
Whisk together until bourbon seasoning is dissolved.
Pour over chicken and stir to evenly distribute marinade and fully coat chicken.
Cover pan with film and marinate the chicken in the refrigerator overnight.
Drain the chicken well.
On a hot stove top grill or wide thick bottomed skillet over medium heat, add chicken in a single layer.
Sprinkle with the remaining 1 teaspoon of bourbon seasoning.
Cook, stirring regularly until lightly browned and thermometer inserted into meat reads 165 F.
Meanwhile, combine the remaining 1/2 cup of teriyaki sauce and honey in a saucepan.
Stir until well-blended. Over medium heat, bring to a simmer.
Add cornstarch slurry, stirring well to prevent lumps.
Cook, stirring regularly, for about 1 to 2 minutes or until slightly thickened and heated through.
Transfer cooked chicken into a serving platter.
Top with hot teriyaki glaze just before serving.

Bourbon chicken sounds delicious, I’m going to make that for sure.