Bourbon Chicken

By NicoleS

Ingredients

• Chicken:
• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• Vegetable oil for frying
• Salt & pepper
• Cornstarch for dusting the chicken pieces
• Sauce:
• 1 garlic clove, finely minced
• 1 teaspoon fresh ginger or 1/4 teaspoon ground ginger
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 1/4 cup apple juice + 1/2 cup water (or sub out the apple juice and water for 3/4 cup low-sodium chicken broth)
• 1/3 cup packed light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 1/3 cup low-sodium soy sauce (maybe try less)
• 1 teaspoon cornstarch
• Chopped green scallions (optional garnish)

Details

Adapted from melskitchencafe.com

Preparation

Step 1

Season chicken with salt & pepper. In a gallon-sized ziploc bag, toss the chicken pieces with a 1/4 cup of cornstarch.

Whisk all the sauce ingredients together and set aside.

In a large, 12-inch nonstick skillet, dutch oven or wok, heat the oil over medium heat until hot. Cook half of the chicken until golden brown & crispy but not necessarily all the way cooked through. Lift the chicken pieces out of the pan to a plate and repeat with the remaining chicken, also removing it to a plate.

Drain oil out of the pan and return it to medium heat. Pour in the sauce and add the chicken pieces. Bring the mixture to a simmer and cook for 8-10 minutes, until the chicken is cooked through and the sauce has thickened slightly (don't overcook the chicken or it might be dry).

Serve the chicken and sauce over hot, cooked rice.