Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons water
- 1 tablespoon cornstarch
- Salt and pepper to taste
Feel free to substitute the chicken breast with chicken thighs if you prefer a juicier texture. If you’re not a fan of heat, you can omit the red pepper flakes altogether. The bourbon can be substituted with apple juice for a non-alcoholic version, though the depth of flavor will be slightly different.
Instructions
- Begin by heating the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is golden brown and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the bourbon. Allow it to cook for a minute to let the alcohol evaporate.
- Add the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, onion powder, ground ginger, and red pepper flakes to the skillet. Stir well to combine.
- In a small bowl, mix the water and cornstarch to create a slurry. Add this to the skillet and stir until the sauce begins to thicken, about 2-3 minutes.
- Return the chicken to the skillet, tossing it in the sauce until it’s well coated. Allow it to simmer for another 5 minutes to absorb the flavors.
- Adjust seasoning with additional salt and pepper if needed, then serve hot.
Cooking alongside Ouma taught me the importance of patience and tasting as you go. Sometimes, we’d find ourselves adding a pinch more of brown sugar or a splash of vinegar, fine-tuning the balance to suit our taste just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International