1 boneless skinless chicken breast or boneless skinless chicken thighs
1 tablespoon olive oil
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Let's Make It
1. In a small bowl, add the bourbon to the cornstarch and stir until the cornstarch has dissolved.
2. Add the rest of the ingredients except the chicken and oil, and stir again until the sugar has dissolved. Then set the sauce aside.
3. Coat both sides of the thawed chicken breast with the olive oil and saute for 4 minutes on each side, or until the internal temperature reaches 165 degrees F. Remove the chicken and cut into bite size pieces.
4. Put the chicken back into the pan, along with the sauce and simmer over low heat until the sauce starts to bubble.