- ½ cup water
- ¼ cup orange juice
- ¼ cup soy sauce
- ¼ cup bourbon
- 1 cup packed light brown sugar
- ¼ cup ketchup
- 2 tablespoons apple cider vinegar
- ¼ teaspoon crushed red pepper flakes
- 2 pounds boneless and skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons cornstarch, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 – 3 tablespoons canola oil
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 tablespoon water
- 1 tablespoon sesame oil, for drizzling at the end
- 2 scallions, thinly sliced, for garnish
- sesame seeds, optional, for garnish
- In a medium bowl, whisk the water, orange juice, soy sauce, bourbon, brown sugar, ketchup, apple cider vinegar, and red pepper flakes until well combined.
- In a separate medium bowl, toss the chicken with the 2 tablespoons of cornstarch, salt, and black pepper until thoroughly combined.
- Heat the oil in a large skillet over medium-high heat until shimmering. Add the chicken, and cook, stirring every few minutes, until golden brown and cooked through, about 10 minutes. Transfer chicken to a plate.
- In the same pan used to cook the chicken, stir in the garlic and fresh ginger. Cook for 20-30 seconds, making sure not to burn. Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook at a gentle boil until the sauce is slightly reduced, about 5 minutes.
- Add the remaining 1 tablespoon of cornstarch to a small glass with 1 tablespoon of water and stir. Mix into the pan and stir. Add the chicken back into the pan and simmer until the sauce is thickened. Drizzle with sesame oil and garnish with green onions and sesame seeds, if desired. Serve over rice. Enjoy!