Tender pieces of chicken with a crispy exterior, coated in an irresistible sweet and sticky sauce.
Ingredients
1poundboneless skinless chicken breasts
2Tablespoonsplus 1 teaspoon cornstarchdivided
3/4cuplow-sodium chicken broth
1/3cuplow-sodium soy sauce
1/3cupbrown sugar
2Tablespoonsketchup
1Tablespoonapple cider vinegar
1Tablespoonbourbonoptional
1/4teaspoongarlic powder
1/4teaspoonground ginger
1/8teaspooncrushed red pepper flakes
2Tablespoonsvegetable oil
rice and steamed veggiesfor serving
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Instructions
Cut chicken into bite-sized pieces and place in a bowl. Sprinkle with 2 tablespoons cornstarch, toss briefly to coat, and set aside.
In a separate bowl or large liquid measuring cup, combine the chicken broth, soy sauce, brown sugar, ketchup, apple cider vinegar, bourbon (if using), garlic powder, ginger, red pepper flakes, and remaining 1 teaspoon cornstarch. Whisk until smooth and set aside.
Warm the oil in a large skillet over medium-high heat until it is hot and rippling. Add chicken pieces and cook for about 1 minute on each side, just until the outside edges are golden. The chicken should not be cooked all the way through. Remove pieces to a plate and set aside.
If there is a lot of oil left in the skillet, soak up a bit with a paper towel and discard. Lower the heat to medium, pour in the sauce, and bring it to a simmer. Return chicken to the pan and stir to coat each piece of meat with the sauce.
Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick, almost syrupy. Serve with rice, broccoli, and/or other veggies. Enjoy!
Notes
This recipe also works well with chicken tenders, if you prefer, or chicken thigh meat - thighs will take longer to cook.
Any leftovers keep well and make a great reheated lunch. Store in airtight containers in the fridge.