Ingredients
- 2 pounds boneless skinless chicken, (breasts or thighs)
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1/3 cup apple juice
- 1/3 cup light brown sugar, packed
- 2 1/2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1/2 cup water
- 4 tablespoons soy sauce
- 2 tablespoons bourbon
- 2 garlic cloves, crushed
- 1/4 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper flakes
- Cooked rice, for serving
- Chopped green onions, for garnish
Instructions
- Cut the chicken into bite-size pieces. Season lightly with salt and pepper. Toss the chicken with 2 tablespoons of cornstarch until every piece is evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 3-4 minutes on each side until the pieces are browned. Remove the chicken from the skillet and set aside.
- In a bowl, combine apple juice, light brown sugar, ketchup, cider vinegar, water, soy sauce, bourbon, the crushed garlic, ground ginger, and red pepper flakes.
- Pour the sauce into the skillet over medium heat. Scrape the bottom of the pan to get any browned bits. Return the browned chicken to the skillet. Bring the sauce to a hard boil, then reduce heat and allow to simmer for 15-20 minutes until the sauce thickens and coats the chicken evenly.
- Serve the bourbon chicken hot over a bed of cooked rice. Garnish with a few chopped green onions for added flavor.
