| Ingredients: 3 chicken breasts, boneless skinless 1 1/2 Tablespoon(s) corn starch 1/2 Teaspoon(s) salt 1/4 Teaspoon(s) freshly ground black pepper 2 Tablespoon(s) oil, vegetable 2 Clove(s) minced garlic 1/2 Cup(s) water 1/4 Cup(s) juice of apple 1/4 Cup(s) bourbon 1/4 Cup(s) chicken broth 3/10 Cup(s) soy sauce 1/4 Cup(s) ketchup 1 Tablespoon(s) vinegar, apple cider 1/2 Cup(s) packed sugar, brown 1/4 Teaspoon(s) onion powder 1/4 Teaspoon(s) ground ginger 1/4 Teaspoon(s) red pepper flakes |
Directions:
Cut the chicken into 1 inch pieces. Remove as much water from the chicken as you can, then in a large bowl toss it with 2 tablespoons of the cornstarch, salt, and pepper. Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles. Add the chicken pieces and cook for 3 minutes without stirring. In a normal sized pan, you can cook the pieces from one breast without crowding, so with three breasts, you'll need to do them in three batches. Turn the chicken pieces and cook and additional three minutes. Remove the chicken from the pan. If you already have the sauce simmering away in another pot, you can just add the chicken to the sauce as it finishes, and then fry another batch. Add in the garlic and cook for 20 seconds until you can just smell it. Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, ground ginger and red pepper flakes. Bring to a boil then add back in the chicken. Cook for 10-15 minutes or until the sauce is reduced by about half. Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir. Add into the pan and stir. Cook until the sauce is thickened. Serve immediately. |