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Bourbon Chicken

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

Chicken:

  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons canola, vegetable or coconut oil
  • Cornstarch for dusting the chicken pieces

Sauce:

  • 1 garlic clove, finely minced
  • 1 teaspoon fresh ginger or 1/4 teaspoon ground ginger
  • ¼ - ½ teaspoon crushed red pepper flakes
  • ¼ cup apple juice + 1/2 cup water, or sub out the apple juice and water for 3/4 cup low-sodium chicken broth
  • ⅓ cup packed light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • ⅓ cup low-sodium soy sauce
  • 1 teaspoon cornstarch, optional - helps thicken the sauce a little bit more

Instructions 

  • In a gallon-sized ziploc bag, toss the chicken pieces with a couple tablespoons of cornstarch.
  • Whisk all the sauce ingredients together and set aside.
  • In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot and rippling. Cook half of the chicken in a single layer for 30 seconds or so on each side until golden brown but not all the way cooked through. Lift the chicken pieces out of the skillet to a plate and repeat with the remaining chicken, also removing it to a plate.
  • Wipe any excess oil out of the skillet 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 or quinoa.