1/2 teaspoon sesame oil
1 tablespoon of canola oil
2 pounds of chicken breast cut into 1-inch cubes
4 cloves of garlic, chopped
1 teaspoon chopped ginger
1/4 cup low sodium soy sauce
1/4 cup light or dark brown sugar
2 tablespoons of bourbon
1/4 cup rice wine vinegar
1 teaspoon cornstarch
1 tablespoon of water
sesame seeds for garnish if desired
green onions for garnish if desired
Heat sesame oil and canola oil in a large skillet.
Add the chicken and sauté until fully cooked and browned.
Add garlic and ginger and stir-fry for 1 to 2 minutes. (Add oil if necessary).
In a medium bowl, combine soy sauce, brown sugar, bourbon and rice wine vinegar.
Add the chicken sauce and simmer. Cook for 2 to 3 minutes.
Meanwhile, in a small bowl, whisk together cornstarch and water.
Slowly add the cornstarch mixture to the sauce and stir frequently until it thickens, 2-3 minutes.
If the sauce needs to thicken further, add more cornstarch.
Serve immediately with sesame seeds and green onions for garnish, if desired.