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Cut the boneless, skinless chicken thighs into bite-sized cubes. Place the cut chicken into a large bowl.

Add 3 tablespoons of Daily Blend seasoning to the chicken and mix well to coat all pieces evenly.

Spray a large pan or skillet with avocado oil and heat over medium-high heat. Once hot, add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 8-10 minutes.

While the chicken cooks, prepare the sauce. In a separate medium bowl, combine the minced garlic, ginger, gluten-free soy sauce, gluten-free hoisin sauce, apple juice, brown sugar, rice vinegar, and ketchup. Whisk thoroughly until all ingredients are well combined and the brown sugar is dissolved.

Once the chicken is cooked, pour the prepared sauce over the chicken in the pan. Stir to combine, ensuring all chicken pieces are coated.

In a small bowl, whisk together 3 tablespoons of water and 1 tablespoon of cornstarch until smooth and no lumps remain. This is your cornstarch slurry.

Pour the cornstarch slurry into the pan with the chicken and sauce. Stir continuously to incorporate it evenly.

Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce thickens to your desired consistency. This usually takes about 3-5 minutes.

Remove from heat and serve hot. Enjoy your Copycat Food Court Bourbon Chicken!


Cut the boneless, skinless chicken thighs into bite-sized cubes. Place the cut chicken into a large bowl.

Add 3 tablespoons of Daily Blend seasoning to the chicken and mix well to coat all pieces evenly.

Spray a large pan or skillet with avocado oil and heat over medium-high heat. Once hot, add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 8-10 minutes.

While the chicken cooks, prepare the sauce. In a separate medium bowl, combine the minced garlic, ginger, gluten-free soy sauce, gluten-free hoisin sauce, apple juice, brown sugar, rice vinegar, and ketchup. Whisk thoroughly until all ingredients are well combined and the brown sugar is dissolved.

Once the chicken is cooked, pour the prepared sauce over the chicken in the pan. Stir to combine, ensuring all chicken pieces are coated.

In a small bowl, whisk together 3 tablespoons of water and 1 tablespoon of cornstarch until smooth and no lumps remain. This is your cornstarch slurry.

Pour the cornstarch slurry into the pan with the chicken and sauce. Stir continuously to incorporate it evenly.

Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce thickens to your desired consistency. This usually takes about 3-5 minutes.

Remove from heat and serve hot. Enjoy your Copycat Food Court Bourbon Chicken!
