3 chicken breasts cubed

2 Tablespoon olive oil

1/2 cup bourbon

1/3 cup soy sauce

1/2 cup chicken broth

1/3 cup brown sugar

1/2 tsp ground or fresh ginger

1/2 tsp onion powder

1/4 tsp red pepper flakes

6 garlic cloves minced

2 tbsp or more cornstarch to dust the chicken with

3 green onions chopped thinly for garnish


  • Mix the soy sauce, stock, bourbon, brown sugar and spices in a bowl then set aside.
  • Cut the chicken into half inch thick strips then cut into 1-2 inch pieces. Place in a bowl and toss with cornstarch so the pieces are coated.
  • Add oil to a large skillet over medium-high heat. When hot add the chicken in two batches. Cook on one side for about 3 minutes then flip. Do not move around, let it get nice and crispy.
  • Transfer chicken to a plate and add about two tablespoons of oil to you pan add garlic and cook while moving constantly until fragrant. less than a minute.
  • Pour in the sauce and use a wooden spoon to mix and deglaze the pan. Bring to a boil and cook for a minute then add the chicken back in and reduce to a simmer. Move the chicken to coat and cook until reduced by about half.
  • Garnish with sliced green onions and serve with rice.

Jaime Hayes

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