Bourbon Chicken

Bourbon Chicken puts boneless skinless chicken breasts, canola and Cornstarch for dusting the chicken pieces at the center of a chicken recipe and finishes in about 27 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 27 minutes
• Prep 15 minutes
• Cook 12 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

1. In a gallon-sized ziploc bag, toss the chicken pieces with a couple tablespoons of cornstarch.
2. Whisk all the sauce ingredients together and set aside.
3. 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.
4. 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).
5. Serve the chicken and sauce over hot, cooked rice or quinoa.

Give it a minute off the heat, then serve it while it is still hot.