Bourbon Chicken

adapted from Blog Chef


2 lb boneless skinless chicken breasts
4 Tablespoons oil, for frying
cornstarch, for dusting

Sauce:
1 garlic clove (minced)
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 Tablespoon ketchup
1 Tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. Heat oil in your wok or pan and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Serve over rice.