1-First Step: Prep your ingredients and mise en place. Cut 2 lbs chicken into bite-size pieces. Crush 1 clove garlic. Measure out 1/4 cup apple juice, 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cider vinegar, 1/2 cup water, and 1/3 cup ketchup. Have 1 to 2 tablespoons olive oil and spices (1/4 teaspoon crushed red pepper flakes and 3/4 teaspoon ground ginger) ready. Press tofu if using a plant-based swap. Set rice to cook now so it is hot when the chicken is done.

2-Second Step: Heat the skillet. Place a large skillet over medium-high heat and add 1 to 2 tablespoons olive oil. When the oil shimmers, add the chicken pieces in a single layer. Avoid crowding; cook in batches if needed to get a light golden brown. Browning seals juices and creates texture for the sauce to cling to.

3-Third Step: Brown the chicken. Cook the chicken pieces until they are lightly browned on the outside, about 4 to 6 minutes depending on size. Flip pieces to brown both sides. The chicken does not need to be fully cooked through here because it will simmer in the sauce. Remove the browned pieces to a plate to rest while you make the sauce.

4-Fourth Step: Build the sauce in the same skillet. Lower heat to medium and add the crushed garlic, crushed red pepper flakes, and ground ginger. Stir briefly for about 20 seconds until fragrant. Pour in 1/4 cup apple juice, 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon cider vinegar, 1/2 cup water, and 1/3 cup ketchup. Stir well to dissolve the sugar and combine the ketchup. Scrape the brown bits from the bottom of the pan for flavor.

5-Fifth Step: Return the chicken and bring to a hard boil. Add the browned chicken back to the skillet and turn the heat up just enough to bring the mixture to a rolling boil. Stir to coat all pieces. Boiling briefly helps concentrate flavors and start thickening the sauce.

6-Sixth Step: Reduce and simmer. After the sauce hits a hard boil, reduce heat to low or medium-low and simmer gently for 20 minutes. This slow simmer lets the chicken finish cooking and the sauce reduce to a glossy coating. Stir occasionally and adjust heat as needed so the sauce simmers, not burns.

7-Seventh Step: Adjust thickness and finish. If the sauce is too thin, mix 1 teaspoon cornflour (cornstarch) with 2 teaspoons cold water to form a slurry and stir it into the pan at the end of cooking. Cook 1 to 2 minutes more until glossy. For a thicker sauce without slurry, reduce the sauce longer before adding the chicken.

8-Final Step: Serve hot over rice and garnish. Spoon the Bourbon Chicken over steamed jasmine or white rice. Sprinkle with chopped green onions, sesame seeds, or a squeeze of lime if desired. This dish pairs well with a simple vegetable side or a quick stir-fry; try our easy chicken stir-fry for a complete meal. Leftovers taste great reheated and can be frozen for later use.