Ingredients

The following ingredients have 6 Servings
  • 1 1/2 - 2 lb (680 - 900 g) boneless chicken breasts, (cut into bite-size pieces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons + 2 teaspoons (20 – 30 g) cornstarch, (divided)
  • 4 tablespoons (60 ml) canola or vegetable oil
  • 2 teaspoons water
  • Sliced fresh green onion for garnishing ((optional))
  • 4 garlic cloves, (minced)
  • 1/4 cup (60 ml) apple juice
  • 1/4 cup (60 ml) bourbon
  • 1/2 cup (120 ml) water
  • 1/3 cup (80 ml) soy sauce
  • 1/3 cup (67 g) brown sugar
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 tablespoons (40 g) ketchup
  • 1 tablespoon minced fresh ginger ((1 teaspoon dried ginger can be substituted))
  • 1/2 teaspoon onion powder
  • 1/8 – 1/2 teaspoon red pepper flakes ((optional))

Instruction

  • Place the chicken pieces in a bowl and season with salt and pepper. Then toss with 2 tablespoons of cornstarch, so the pieces are coated.
  • Add oil to a large skillet over medium-high heat. When hot add the chicken in batches; do not overcrowd the pan. Cook about 3 minutes, then flip. Do not move around the chicken too much, so it can get brown and crispy. Transfer the cooked chicken to a plate.
  • Mix the sauce ingredients in a bowl.
  • To the same skillet, pour the sauce and bring to a boil over medium heat; cook for 5 minutes; this will help cook off the alcohol. Use a wooden spoon to mix and deglaze the pan.
  • Mix the 2 teaspoons remaining of cornstarch with 2 teaspoons of water and add the mixture to the bourbon sauce to thicken it; mix well to incorporate.
  • Add the chicken back in and reduce the heat to medium-low. Simmer for 5 – 10 minutes, or until the sauce is reduced by about half and thickens a bit, and chicken is fully cooked. The sauce should be glossy and coats the chicken.
  • Serve the chicken over rice if desired and garnish with the sliced green onions.