Bourbon Chicken
Serves: 4 Preparation Time: 15 minutes
Cook Time: around 30 minutes
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 - 2 tbsp. extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 tbsp. freshly grated ginger
- 1/4 - 3/4 tsp. crushed red pepper flakes (or more, to taste)
- 1/4 cup freshly squeezed orange juice (or apple juice)
- 1/4 cup packed light brown sugar
- 2 tbsp. ketchup
- 1 tbsp. cider vinegar (can also use balsamic vinegar)
- 1/2 cup water
- 1/3 cup reduced sodium tamari
- 1 tbsp. cornstarch, dissolved in 1 tbsp. water (optional)
- Sliced scallions (optional)
- Toasted sesame seeds (optional)
Add the garlic, ginger and crushed red pepper flakes to the pan. Briefly sauté until the garlic is fragrant, around 30 seconds. Add the rest of the ingredients to the pan and stir until the mixture is uniform is consistency and well-blended. If you want to thicken the sauce, now is the time to add the cornstarch dissolved in water. Stir and heat gently until the sauce is as thick as you want it. Normally the sauce is very thin, and you need to spoon it over each serving
Return the chicken to the pan. Bring to a boil, then reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally. You may have to adjust your cooking times based on the size of your chicken pieces - 20 minutes probably will be far too long for thin slices.
Serve immediately over hot cooked brown rice. Spoon the pan sauce over each serving, if you did not choose to thicken the sauce. Sprinkle with sliced scallions and the toasted sesame seeds, if using.