Bourbon Chicken

• 2lb boneless skinless chicken breasts
• oil (for frying)
• cornstarch (for dusting)
• Sauce:
• 1 garlic clove (minced)
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoon ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

1. Cut chicken breasts into bit sized pieces and lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
2. 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.

chicken breasts, oil, cornstarch, garlic, ubc, red pepper, ubc, light brown sugar, ketchup, cider vinegar, water, soy sauce

Taken from www.epicurious.com/recipes/member/views/bourbon-chicken-50001021 (may not work)