Ingredients: |
Ingredients: CHICKEN:
1 ½ pounds boneless skinless chicken breasts, sliced into bite-sized pieces
1 ½ tablespoons cornstarch
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 tablespoon grated fresh ginger
SAUCE:
½ cup water
½ cup reduced-sodium soy sauce
¼ cup bourbon
¼ cup reduced-sodium chicken broth
3 tablespoons apple juice
2 ½ tablespoons ketchup
1 tablespoon rice vinegar
½ cup packed light brown sugar
¼ teaspoon onion powder
¼ teaspoon red pepper flakes
THICKEN SAUCE:
1 tablespoon cornstarch
1 ½ tablespoons cold water
Optional toppings: green onions, sesame seeds
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Directions: |
Directions:Add the chicken, salt, pepper, and cornstarch to a mixing bowl, then toss to combine well.
Combine the sauce ingredients in a separate mixing bowl, whisking well. Set the mixture aside.
Add 1 ½ tablespoons vegetable oil to a large skillet, and heat over medium-high heat. Once the skillet is hot, add half the chicken and cook for 2-3 minutes, without stirring.
Flip chicken over and cook another 2-3 minutes. Remove the chicken to a plate, and repeat with the remaining oil and chicken. Remove the second batch of chicken to a plate.
Add garlic and ginger to the same skillet, and cook for about 30 seconds, until fragrant. Pour in the mixed sauce ingredients. Bring to a low boil, then add the chicken back to the skillet, stir, reduce the heat to medium-low, and simmer for about 7-10 minutes until the sauce is thickening and reducing.
Mix the cornstarch and water in a small bowl until the mixture is smooth, then stir it into the sauce. Cook for another few minutes, until the sauce is thickened and coats the back of a spoon.
If desired, serve immediately with white rice and garnish with sliced green onions and a sprinkle of sesame seeds (optional). |
This recipe for Bourbon Chicken is from