1/2 cup Bourbon
1/2 cup soy sauce low sodium
1/2 cup water
4 cloves garlic minced
1/2 cup brown sugar
1 tsp fresh ginger minced
2 tbsp red wine
1 tsp sesame oil
2 lb chicken thighs boneless and skinless, cut into smaller pieces
2 tbsp olive oil
1 tbsp chives chopped
Whisk all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.
If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.
Serve the chicken over rice and garnish with chives.