Bourbon Chicken
1-2 tbsp oil (olive or vegetable oil)
900 g chicken, cut into bite-sized pieces
1 tbsp Bourbon Whiskey
1/4 cup low-sodium soy sauce
1 tbsp tomato sauce
1 tsp apple cider vinegar
3/4 cup apple juice
1/2 chicken stock cube, crushed
2 tbsp corn starch
2 tbsp powdered sugar
1 tbsp minced garlic
1 tsp ginger, grated
1 tsp chili flakes (adjust to taste)
1 tsp white pepper, ground
Heat the oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes.
Add the white pepper, ginger, and minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant.
In a separate bowl, combine the whiskey, low-sodium soy sauce, tomato sauce, apple cider vinegar, apple juice, crushed stock cube, corn starch, powdered sugar, and chili flakes. Mix well until smooth.
Pour the sauce over the cooked chicken in the skillet. Stir well to combine.
Allow the sauce to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly.
Serve the Bourbon chicken over steamed rice.
It’s also great with quickly stir-fried vegetables such as peppers and onions on the side.
Adjust the amount of chili flakes based on your spice preference.