Bourbon Chicken

Looking for that perfect comforting southern dish to serve your family for dinner?  This one ranks right up at the top of the list in our house.  

1 1/2 lb boneless, skinless chicken breasts, cut into 1" pieces (use thighs if you prefer dark meat)
1/4 tsp kosher salt
1/4 tsp black pepper
2 1/2 Tbsp cornstarch, divided
2 Tbsp canola oil, divided
1/4 cup packed brown sugar
1/4 cup apple juice
1/4 cup chicken broth 
1/4 cup bourbon
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp ketchup
2 tsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp ground ginger
1 1/2 tsp water
1/4 cup thinly sliced scallions
Steamed white rice

Toss together chicken, salt, pepper and 2 Tbsp of the cornstarch in a medium bowl until coated.

Heat 1 Tbsp of the oil in a large nonstick skillet over medium-high heat until shimmering.  Add half of the chicken in an even layer, and cook, turning once, until browned all over, 3 - 4 minutes per side.  Transfer to a plate.  Repeat process with the remaining oil and chicken pieces, setting chicken aside after browning.  

While the chicken browns, whisk together brown sugar, juice, broth, bourbon, soy sauce, honey, ketchup, vinegar, onion powder and ginger in a medium bowl.  

Pour sauce mixture into the skillet and bring to a boil over medium-high heat, about 1 minute.  Return chicken along with any juices to the sauce mixture in skillet.  Cook, stirring occasionally, until the sauce is reduced by about half and coats the back of a spoon, about 4 minutes.  

Whisk together 1 1/2 tsp water and remaining 1 1/2 tsp cornstarch in a small bowl.  

Whisk cornstarch mixture into sauce mixture in skillet, simmer until sauce is thickened and glazes chicken, about 1 minute.  

Sprinkle evenly with scallions and serve over rice.