Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts
  • 2 Tablespoons plus 1 teaspoon cornstarch (divided)
  • 3/4 cup low-sodium chicken broth 
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup brown sugar
  • 2 Tablespoons ketchup
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon bourbon (optional )
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon crushed red pepper flakes
  • 2 Tablespoons vegetable oil
  • rice and steamed veggies (for serving)

Instruction

  • Cut chicken into bite-sized pieces and place in a bowl. Sprinkle with 2 tablespoons cornstarch, toss briefly to coat, and set aside.
  • In a separate bowl or large liquid measuring cup, combine the chicken broth, soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon (if using), garlic powder, ginger, red pepper flakes, and remaining 1 teaspoon cornstarch. Whisk until smooth and set aside. 
  • Warm the oil in a large skillet over medium-high heat until it is hot and rippling. Add chicken pieces and cook for about 1 minute on each side, just until the outside edges are golden. The chicken should not be cooked all the way through. Remove pieces to a plate and set aside. 
  • If there is a lot of oil left in the skillet, soak up a bit with a paper towel and discard. Lower the heat to medium, pour in the sauce, and bring it to a simmer. Return chicken to the pan and stir to coat each piece of meat with the sauce.
  • Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick, almost syrupy. Serve with rice, broccoli, and/or other veggies. Enjoy!