Bourbon Chicken over Rice Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			1 1/2 cup unsalted chicken stock 1/3 cup bourbon whiskey 1/3 cup soy sauce 1/3 cup pure maple syrup 3 tablespoons tomato paste 3 teaspoons apple cider vinegar 1/4 teaspoon black pepper 1/4 teaspoon red chili flakes 3 tablespoons cornstarch 1/3 cup water 4 tablespoon grape seed oil 2 tablespoons sesame oil 1 1/2 lb boneless, skinless chicken breast, cut into 1 inch chucks 4 teaspoon minced garlic 2 teaspoon minced ginger 2 tablespoons sliced green onions 1 red pepper, cut in 1/4 inch strips 1 large broccoli head, cut down to flower pieces
			Whisk together chicken stock, bourbon whisky, soy sauce, maple syrup, tomato paste, apple cider vinegar, black pepper, and chili flakes in a medium bowl. Whisk together cornstarch and water in a small bowl. In a pan or wok, heat to medium high, then add 2 tablespoon grapeseed oil and 1 tablespoon sesame oil, then add broccoli flowers, red peppers and 1 teaspoon of ginger. Cook for 3-4 minutes then remove from pan and set aside. With the pan still hot add 2 tablespoon grapeseed oil and 1 tablespoon sesame oil then add chicken and stir-fry the chicken until no longer pink, 1 minute. Add garlic and ginger, stir-fry for 30 seconds. Add back in the broccoli and red pepper, then the bourbon sauce mixture. Simmer for 4 to 5 minutes, stirring occasionally to help some of the alcohol evaporate and the sauce reduce. Stir cornstarch slurry and then add to the pan. Stir bourbon chicken until sauce has thickened, 60 to 90 seconds. To Serve, pour over rice and top with green onions.