Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts, boneless, skinless, cut into bite size chunks
  • 6-8 chicken thighs, boneless, skinless, cut into bite sized chunks
  • 3 tablespoons olive or another vegetable oil
  • 2 tablespoons garlic, minced
  • 1 teaspoon ginger, ground
  • 1 teaspoon crushed red pepper flakes or 1/4-1/2 teaspoon cayenne pepper
  • 1/4 cup apple or pineapple juice or BOURBON
  • 1/3 cup brown sugar, packed
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 1/2 cup chicken broth
  • 1/3 cup soy sauce
  • 3 tablespoons cornstarch, if desired

Instruction

  • In a large skillet, over medium heat, place oil and wait until it shimmers or a drop of water flicked in it dances.  
  • Cook your chicken pieces until browned and no longer pink inside. I usually make mine bite sized and find that the easiest to eat and serve. Exact timing will depend on the size of your chicken pieces.
  • While chicken is cooking grab a large mixing bowl and combine soy sauce, broth, cider vinegar, ketchup, brown sugar, juice, crushed red pepper flakes or cayenne, ginger and garlic. Stir until everything is dissolved together.
  • As soon as your chicken is cooked you can remove it and pour soy mixture into your skillet. I usually leave chicken in the pan wh;ile the soy mixture cooks.
  • Bring to a good boil.
  • Reduce heat, add cornstarch, /if using, and simmer for 20 minutes. You want to reduce the amount of liquid in the skillet or pot with your chicken.
  • Ret;urn chicken to skillet and stir until chicken is all coated in sauce and warmed.
  • Serve and enjoy!