Bourbon Chicken on the Griddle

• active time: 25 minutes
• total time: 40 minutes

Ingredients

2 lbs boneless skinless chicken breasts (cut into thin strips)

1 tbsp cornstarch

6 mini sweet bell peppers (chopped into bite-sized pieces)

½ medium onion (chopped into bite-sized pieces)

1 green onion sliced for garnish (optional)

2 tbsps your favorite cooking oil

½ cup chicken stock

⅓ cup low sodium soy sauce

½ cup bourbon

¼ cup apple juice

1 tbsp apple cider vinegar

⅓ cup brown sugar (packed)

2 tbsps ketchup

1 tbsp siracha

½ tbsp minced garlic

¼ tsp minced ginger

Directions

In a medium bowl, mix and massage cornstarch into sliced chicken breasts. Allow to sit for 20 minutes.

While chicken is marinating, make the bourbon chicken sauce by whisking all sauce ingredients together in a medium bowl. Set to the side.

Preheat griddle on low.

Once griddle is heated to about 400-425 degrees F, add a thin layer of your favorite cooking oil and spread it around with your spatula. Place the chicken on the griddle so that each piece has space to cook and brown. Allow the chicken to cook on the first side until about halfway cooked through (about 3-4 minutes). Flip chicken pieces to the second side and cook for an additional 2-3 minutes.

Add the cut vegetables to the chicken on the griddle and sauté together. Continue to cook for about 2-3 minutes until vegetables are slightly tender, stirring frequently.

Slowly pour the prepared sauce on to the chicken and vegetables. Stir sauce, chicken, and vegetables to combine. Continue to cook the bourbon chicken for an additional 4-5 minutes, stirring occasionally until sauce has reduced to desired consistency and chicken is fully cooked.

Transfer bourbon chicken to a serving plate. Allow to cool slightly and top with sliced green onions. Serve with white rice, cauliflower rice, etc.