Easy Bourbon Chicken

 

For the chicken:

1 1/2 lbs boneless skinless chicken breasts, sliced into bite-sized pieces

1 1/2 Tbsp cornstarch
1/4 tsp kosher salt
1/4 tsp black pepper
 3 Tbsp vegetable oil, divided
1 Tbsp grated fresh ginger

For the sauce:

1/2 cup water

1/2 dup soy sauce

1/4 cup bourbon

1/4 cup chicken broth

3 Tbsp apple juice

2 1/2 Tbsp ketchup

1 Tbsp rice vinegar

1/2 cup packed light brown sugar

1/4 tsp onion powder

1/4 tsp red pepper flakes

To thicken sauce:

1 Tbsp cornstarch

1 1/2 cold water

Optional toppings:  green onions, sesame seeds

Add the chicken, salt, pepper, and cornstarch to a mixing bowl, then toss to combine well.

Combine the sauce ingredients in a separate mixing bowl, whisking well.  Set the mixture aside.  

Add 1 1/2 Tbsp vegetable oil to a large skillet, and heat over medium-high heat.  Once the skillet is hot, add half the chicken and cook for 2 - 3 minutes without stirring.

Flip the chicken over or stir and cook for another 2 - 3 minutes.  Remove the chicken to a plate and repeat with the remaining oil and chicken.  Remove the second batch of chicken to a plate.   

Add garlic and ginger to the same skillet, and cook for about 30 seconds, until fragrant. 

 

Pour in the mixed sauce ingredients.  Bring to a low boil, then add the chicken back to the skillet, stir, reduce the heat to medium-low, and simmer for about 7 - 10 minutes until the sauce is thickening and reducing.  

Mix the cornstarch and water in a bowl until the mixture is smooth, then stir it into the sauce.  

Cook for another few minutes, until the sauce is thickened and coats the back of a spoon.  

If desired, serve immediately with white rice and garnish with sliced green onions and a sprinkle of sesame seeds.