Bourbon Maple Chicken

Makes 4 Servings

Cooking + Prep Time:  1/2 hour

Ingredients:

• 1 cup of chicken stock, unsalted
• 1/4 cup of whiskey, bourbon
• 1/4 cup of soy sauce, low sodium
• 1/4 cup of maple syrup, pure
• 2 tbsp. of tomato paste, no salt added
• 2 tsp. of vinegar, apple cider
• 1/4 tsp. of pepper, ground
• 1/8 tsp. of chili flakes, red
• 2 tbsp. of corn starch
• 1/4 cup of water, filtered
• 1 tbsp. of oil, vegetable
• 1 tsp. of oil, sesame
• 1 & 1/2 lbs. of 1” chunk-cut chicken breasts, skinless, boneless
• 1 tsp. of garlic, minced
• 1 tsp. of ginger, minced
• 2 tbsp. of green onions, sliced
• 1/4 tsp. of sesame seeds

Instructions:

1. Whisk vinegar, tomato paste, maple syrup, soy sauce, bourbon whiskey, chicken stock, chili flakes and ground pepper in medium-sized bowl.

2. Whisk water and corn starch together in small-sized bowl.

3. Heat wok on med-high. Once it has heated, add sesame and vegetable oils.

4. Add the chicken. Spread in a single layer. Allow to cook for two minutes without stirring.

5. Stir-fry chicken till no pink remains, a minute or so.

6. Add ginger and garlic and stir-fry for 1/2 minute.

7. Add in the bourbon whiskey sauce mixture and simmer for a couple minutes while occasionally stirring, till alcohol evaporates and sauce reduces.

8. Stir the corn starch slurry. Add to pan. Stir till sauce thickens.

9. Garnish with green onions and sesame seeds. Serve.