Spicy Bourbon Chicken (Minus the Bourbon)

• 1 clove Garlic, Grated
• 1 teaspoon Fresh Ginger, Grated
• 1/2 teaspoons Red Pepper Flakes
• 13 cups Dark Brown Sugar
• 2 Tablespoons Ketchup
• 1/2 cups Water
• 1/4 cups Apple Juice
• 2 Tablespoons Olive Oil, Divided
• 1 Tablespoon Apple Cider Vinegar
• 13 cups Soy Sauce
• 2 pounds Chicken Breasts, Halved Horizontally
• 1 Tablespoon Butter
• 3 cups Fresh Broccoli Florets
• 6 cups Cooked Rice
• 3 whole Green Onions, Sliced, For Garnish

1. Combine the grated garlic and ginger in a medium-sized bowl.
2. Next add the red pepper flakes, brown sugar, ketchup, water, apple juice, 1 tablespoon olive oil, apple cider and soy sauce in with the garlic and ginger.
3. Whisk to combine and set aside.
4. Slice the thin chicken breasts into strips and then bite-size pieces.
5. Heat the remaining 1 tablespoon of olive oil and butter in a large pan over medium-high heat.
6. Once hot, add the sliced chicken and cook.
7. Once crispy and brown, pour the sauce into the pan, scraping up the brown bits on the bottom and bring to a boil.
8. Add broccoli florets, cover and cook until the broccoli is tender and sauce reduces, about 34 minutes.
9. Remove the lid and let the sauce thicken for a couple of more minutes if desired.
10. Serve over hot rice and garnish with sliced green onions.

clove garlic, fresh ginger, red pepper, brown sugar, ketchup, water, apple juice, olive oil, apple cider vinegar, soy sauce, chicken breasts, butter, fresh broccoli, green onions

Taken from tastykitchen.com/recipes/main-courses/spicy-bourbon-chicken-minus-the-bourbon/ (may not work)