Bourbon Chicken

Mince 4 to 8 cloves of garlic and set aside.

Cut 2 skinless chicken breasts into bite-size pieces.

Dust the chicken pieces with cornstarch for coating.

Wash hands after handling chicken.

In a bowl, mix together 1/2 to 1/3 cup bourbon, 1/3 cup light soy sauce, 1/2 cup chicken stock, 1/3 cup brown sugar, 1/2 teaspoon onion powder, 1/2 teaspoon ground ginger, and 1/4 teaspoon red pepper flakes to create the sauce.

In a large skillet, heat about 2 tablespoons of olive oil until hot.

Add the coated chicken pieces to the skillet, cooking in batches if necessary, for a few minutes on each side until cooked through and golden brown.

Transfer the cooked chicken to a bowl and set aside.

In the same skillet, reduce heat and add minced garlic, cooking for 30 to 60 seconds until fragrant.

Add the sauce mixture to the skillet, stirring to deglaze the pan and cook off the alcohol from the bourbon.

Once bubbling reduces, add the chicken back into the skillet and simmer on low until the sauce thickens and coats the chicken.

Chop green onions and mix most of them into the chicken before plating, reserving some for garnish.

Equipment Needed

Spice Level: