Bourbon Chicken

Updated at: Thu, 17 Aug 2023 06:34:14 GMT

Step 1

Prepare the slurry and set aside

Step 2

Cut the chicken breasts into thin strips. If breasts are too wide, cut them in half for smaller pieces. Try to keep consistent size chunks so they all cook evenly

Step 3

Place the cut chicken into a deep bowl and sprinkle in the chicken bouillon powder, all purpose seasoning. Toss the chicken to evenly coat the pieces

Step 4

Add 2-3 tablespoons of cornstarch. Toss and massage to coat the chicken

Step 5

In a separate bowl, combine the brown sugar, vinegar, apple juice, soy sauce, chicken broth, ketchup, bourbon. Add the browning at the end for some color (1/4-1/2 tsp). A little goes a long way. Add a dash of all purpose seasoning and the red pepper flakes. Mix well and set aside.

Step 6

In a pan over medium-high heat add about 1/4 cup of avocado oil or vegetable oil. Wait for pan to heat up and cook the chicken in two batches. You don't want to overcrowd the pan. Do not flip the chicken pieces until they release themselves from the pan. If they are stuck, they are not ready to flip. 2-3 minutes. Flip the chicken and cook for another 1-2 minutes.

Step 7

Turn off heat and leave the scrapings in the pan. Add the garlic and diced green onions so they starts to cook with the residual heat from the pan. Turn on heat to med-low to infuse garlic flavor. 2-3 minutes

Step 8

Add sauce to the pan and bring to a boil allowing sauce to reduce. Be sure to de-glaze the pan scraping up all the goodness as the sauce thickens. Add the ginger paste and continue to cook for 10-12 minutes.

Step 9

Add the slurry and bring to a soft boil. Sauce will begin to thicken pretty quickly. Add the chicken and stir to coat and heat through.

Step 10

Serve on a bed of white rice. Garnish with sesame seeds and chives for color

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