Bourbon Chicken

Ingredients

• 2 lbs boneless chicken breasts cut into bite-size pieces
• ~1 tablespoon cornstarch
• 1-2 tablespoon olive oil
• 1 garlic clove crushed
• 1/4 teaspoon ginger (I use fresh and probably 2x as much!)
  
• 3/4 teaspoon crushed red pepper flakes (I use much more!)
  
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup or chili sauce (depending on how hot you like stuff)
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

I usually do this step the night before and let it marinade, but the recipe will work if you don't let it sit overnight. Cut the chicken into bite sized pieces and then mix all of the ingredients below the olive oil together and pour into a ziploc bag and add the chicken (you can throw this in the freezer if you want to have it another night or even make a double batch so you have one for later!) .

The next night heat the oil in a pan and add the mixture and cook until the chicken is no longer pink.

Then remove about 1/4 cup of liquid and mix the cornstarch in until it is dissolved. You can also mix the cornstarch with water if you prefer, and add that to the pan. Bring to a hard boil. Reduce heat and simmer 20min. Serve over hot rice.

SO YUMMY!!