Ingredients
6chicken breast,boneless
3tbspcornstarch,divided
½tspsalt
¼tspblack pepper
4tbspcanola oil
2garlic cloves,minced
1cupwater
½cupapple juice
¼cupBourbon
½cupchicken broth
⅔cuplite soy sauce
⅓cupketchup
2tbspapple cider vinegar
1cuplight brown sugar,packed
½tsponion powder
½tspground ginger
½tspred pepper flakes,crushed
Preparation
Cut the chicken into 1-inch pieces and in a large bowl, then toss it with cornstarch, salt, and pepper.
Add the canola oil into the nonstick skillet on medium-high heat, then let it heat until adding the first piece of chicken sizzles.
Add half the chicken pieces and cook for 3 minutes without stirring. Turn the chicken pieces, then cook for an additional 3 minutes. Remove the chicken from the pan.
Add in the garlic and cook for 20 seconds. Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes.
Bring to a boil, then add back in the chicken. Cook for 10 to 15 minutes or until the sauce is reduced by about half.
Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water, add it to the mixture in the pan, and stir. Cook until the sauce is thickened.
Serve immediately, and enjoy!
