Bourbon Chicken

Bourbon Chicken
 1 lb. [ 2 or 3 good sized] boneless chicken breasts, cut into bite sized pieces
1/2 cup oil [for frying]
1 garlic clove, minced
¼ teaspoon powdered ginger
1/8 teaspoon crushed red pepper flakes
¼ cup apple juice
1/2 cup lightly packed brown sugar
2 tablespoons ketchup
1-2 tsp apple cider vinegar 
½ cup water
1/3 cup soy sauce
1.5 tsp dried minced onion
1 tablespoon cornstarch

 Cube chicken and dredge in cornstarch. Fry till lightly golden- about 4 minutes. When all is done, add to sauce in small or medium pan and cook on low for 20 minutes.
 I also thin sliced a couple of carrots and boiled them about 5 minutes, drained, and added them to chicken and sauce.
 Served over rice and garnished with thin sliced scallions.
In a large skillet cook the chicken pieces in the oil until the chicken is cooked through. Meanwhile, in a separate bowl, combine the remaining ingredients mixing well with a whisk. Once the chicken is cooked through, add the sauce mixture and bring to a boil, stirring frequently until the sauce thickens. Serve over hot cooked rice  with steamed broccoli or carrots [or both!] and enjoy!

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