Ingredients

The following ingredients have 8 Servings
  • 2 pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 Tablespoons cornstarch (divided)
  • 1/4 cup olive oil
  • 1/3 cup bourbon
  • 1 Tablespoon minced garlic
  • 1/2 cup apple juice
  • 1 cup chicken broth
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon dried ginger
  • 1 teaspoon onion powder

Instruction

  • Using a chef’s knife, cut chicken into cubes. Season with salt and pepper.
  • Sprinkle 1 1/2 tablespoons of cornstarch over the chicken and using gloved hands, toss to coat well. Chicken will be a bit sticky.
  • Heat olive oil in a large skillet over medium-high until shimmering. Add chicken and cook until no longer pink. Remove chicken from skillet and set aside.
  • Add garlic and bourbon to the skillet and cook over medium-high heat until it comes to a rolling boil.
  • Meanwhile, mix together sauce ingredients. Once bourbon and garlic have reduced by about 1/4, add sauce mixture to the skillet. While stirring, bring to a boil and allow to thicken slightly.
  • Add some water to the remaining cornstarch and stir until no powder remains. You won’t need much water, just enough for the cornstarch to dissolve.
  • Add cornstarch mixture to sauce in pan and stir to combine.
  • Add chicken back to the skillet and stir to coat. Cook for 1-2 minutes to heat through. Turn off heat and allow to rest for 5 minutes. The sauce will thicken more during the rest time.