Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken thighs, (cut into 1-inch pieces (you can also use chicken breasts))
  • ¼ cup cornstarch
  • salt and fresh ground black pepper, (to taste)
  • 2 tablespoons vegetable oil, (divided)
  • 3 scallions, (thinly sliced)
  • 3 cloves garlic, (minced)
  • 1 cup low sodium chicken broth
  • ¼ cup low sodium soy sauce
  • ¼ cup bourbon
  • ¼ cup light brown sugar
  • 3 tablespoons apple juice
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ground ginger
  • toasted sesame seeds, (for garnish, optional)
  • sliced green onions, (for garnish, optional)
  • cooked rice, (for serving)

Instruction

  • In a large mixing bowl toss the chicken pieces with cornstarch, salt, and pepper.
  • Set a wok or a large skillet over medium heat and heat it up.
  • Add 1 tablespoon vegetable oil to the wok; then add in the chicken pieces.
  • Cook the chicken for about 6 to 8 minutes, or until browned and cooked through. If your skillet isn’t big enough to fit all the chicken pieces in one single layer, cook the chicken in batches.
  • Remove chicken from skillet; cover and set aside.
  • Add remaining vegetable oil to the skillet and set it back on the burner over medium heat.
  • To the hot oil, add the sliced scallions and cook for 30 seconds.
  • Stir in the garlic and cook for 30 seconds, stirring frequently.
  • In a mixing bowl, combine the chicken broth, soy sauce, bourbon, brown sugar, apple juice, apple cider vinegar and ground ginger; whisk until thoroughly incorporated.
  • Pour into the hot wok/skillet; cook for 3 minutes and bring to a steady simmer.
  • Add the chicken back to the skillet and bring to a boil.
  • Reduce the heat to medium-low and cook for about 5 to 8 minutes, or until sauce is thickened.
  • Remove from heat.
  • Garnish with sesame seeds and sliced green onions.
  • Serve over rice.