Bourbon Sauce
▢1 cup unsalted chicken stock
▢¼ cup bourbon whiskey
▢¼ cup soy sauce
▢¼ cup pure maple syrup
▢2 tablespoons tomato paste
▢2 teaspoons apple cider vinegar
▢¼ teaspoon black pepper
▢⅛ teaspoon red pepper flakes
▢2 tablespoons cornstarch
▢¼ cup water

Chicken Stir-Fry
▢1 tablespoon vegetable oil
▢1 teaspoon sesame oil
▢1 ½ pounds boneless skinless chicken breasts, cut into 1” pieces
▢1 teaspoon minced garlic
▢1 teaspoon minced ginger
▢¼ teaspoon sesame seeds
▢2 tablespoons sliced green onions

Instructions

Bourbon Sauce – In a medium bowl, whisk together chicken stock, bourbon whiskey, soy sauce, maple syrup, tomato paste, apple cider vinegar, black pepper, and chili flakes. Set aside.
Make the Slurry – In a small bowl, whisk together cornstarch and water. Set aside.
Cook the Chicken – Set a wok or large nonstick frying pan over medium-high heat. Once hot, add vegetable oil and sesame oil. Add the chicken and spread it into one layer. Allow it to cook for 2 minutes without moving. Stir-fry until no longer pink, about 1 minute.
Cook the Aromatics – Add the garlic and ginger, and stir-fry for 30 seconds.
Cook the Sauce – Add in bourbon sauce mixture. Simmer for 2 to 3 minutes, occasionally stirring to help some of the alcohol evaporate and for the sauce to reduce.
Thicken the Sauce – Stir the bowl of cornstarch slurry, then add it to the pan. Stir until the sauce thickens, 60 to 90 seconds.
To Serve – Garnish with sesame seeds and green onions.

Equipment
Wok

Notes
. Make it Gluten-Free: Use coconut aminos or gluten-free tamari instead of soy sauce.
. Make it Grain-Free: Use 3 tablespoons of arrowroot powder instead of cornstarch. Mix with ⅓ cup of water.
. Storing: Cool completely and store in an airtight container for up to 3 days.
. Reheating: Warm over medium-low heat on the stovetop. Alternatively, cover and cook on the high setting in the microwave until hot, about 30-second increments