Bourbon Chicken

• 5-6 boneless skinless chicken breasts about 3 pounds
• 3 Tbsp cornstarch divided
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
• 4 Tbsp vegetable oil
• 2 cloves garlic minced
• 1 cup water
• 1/2 cup apple juice
• 1/4 cup Bourbon
• 1/2 cup chicken broth
• 2/3 cup low sodium soy sauce
• 1/3 cup ketchup
• 2 Tbsp apple cider vinegar
• 1 cup packed light brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper

1. Cut chicken into 1-inch pieces. In a large bowl toss with 2 Tbsp of corn starch, salt, and pepper.
2. Add two Tbsp oil into wok or nonstick skillet on medium-high heat and let heat until the 1st piece of chicken starts to sizzle.
3. Add half the chicken and cook for 3 minutes without stirring. Flip and cook for an additional 3 minutes. Remove and repeat with 2nd batch then aside.
4. Add in garlic and cook for 20 seconds until fragrant. Add in water, apple juice, Bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ginger, and red pepper flakes.
5. Bring to a boil then add the chicken back to the mix. Cook for 10-15 minutes or until sauce is reduced by half.
6. Add the remaining Tbsp of corn starch to a small glass with 1 Tbsp water and stir. Add into the pan and stir. Cook until sauce has thickened. Serve immediately over white rice.

Enjoy/Tastedis

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