Bourbon Chicken

Step 1. Bring White Rice, most of the Water and Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Take off the heat and let stand, covered.

Step 2. Meanwhile, stir Apple Cider, Soy Sauce, Brown Sugar, Apple Cider Vinegar, Garlic and Ginger in a bowl. In a separate cup, stir Cornstarch with a little of the remaining Water.

Step 3. Heat Vegetable Oil in a large skillet over medium-high heat. Sear Chicken Thigh in batches until browned on both sides, about 5 minutes per batch; transfer to a plate.

Step 4. Meanwhile, put Broccoli and the rest of the Water in a covered saucepan over medium heat. Steam until bright green and tender-crisp, about 5 minutes; drain and take off the heat.

Step 5. Return the chicken and any juices to the skillet. Pour in the cider mixture and simmer over medium heat until the chicken is cooked through with no pink inside, about 5 minutes.

Step 6. Stir the cornstarch mixture again and pour it into the skillet. Simmer, stirring, until the glaze is glossy and coats the chicken, about 2 minutes.

Step 7. Fluff the rice and divide among bowls. Spoon the chicken and glaze over it and serve the broccoli alongside.