Servings: 6 to 8

2-3 skinless boneless chicken breasts - about 2 pounds 2 to 3 skinless boneless chicken breasts - about 2 pounds
3 Tbsp cornstarch divided 3 Tbsp cornstarch divided
½ tsp salt ½ tsp salt
4 Tbsp canola oil 4 Tbsp canola oil
1 cup water 1 cup water
½ cup apple juice ½ cup apple juice
¼ cup bourbon ¼ cup bourbon
½ cup chicken broth ½ cup chicken broth
⅔ cup lite soy sauce lower sodium ⅔ cup lite soy sauce lower sodium
⅓ cup ketchup ⅓ cup ketchup
2 Tbsp apple cider vinegar 2 Tbsp apple cider vinegar
1 cup packed light brown sugar 1 cup packed light brown sugar
½ tsp ground ginger ½ tsp ground ginger

Cut the chicken into 1 inch pieces and in a large bowl toss it with 2 tablespoons of the cornstarch and salt.
Add 2 tablespoons of canola oil into your nonstick skillet on medium high heat and let it heat until adding the first piece of chicken sizzles.
Add half the chicken pieces and cook for 3 minutes without stirring. Turn the chicken pieces and cook and additional three minutes. Remove the chicken from the pan. Use the remaining oil to cook the second half of the chicken the same way. Remove the chicken from the pan.
Add in the water, apple juice, bourbon, chicken broth, lite soy sauce, ketchup, apple cider vinegar, brown sugar, and ground ginger. Bring to a boil then add back in the chicken.
Cook for 10 to 15 minutes or until the sauce is reduced by about half.
Add the remaining tablespoon of cornstarch to a small glass with a tablespoon of water and stir. Add into the pan and stir. Cook until the sauce is thickened. Serve immediately.

The original recipe added 2 cloves of garlic minced to the oil and sauteed until fragrant before adding the water, apple juice, bourbon, and other ingredients. It also included ½ teaspoon of onion powder and ½ of dried red pepper flakes with the ground ginger.  The original recipe added 2 cloves of garlic minced to the oil and sauteed until fragrant before adding the water, apple juice, bourbon, and other ingredients. It also included ½ teaspoon of onion powder and ½ of dried red pepper flakes with the ground ginger.