The Bourbon Chicken recipe was another Pinterest discovery. I made a few modifications to the recipe originally found on Quick & Easy Recipes. Happily, it is completely wheat and dairy free!
1 lb boneless chicken breasts, cut into bite-size pieces
1-2 tbsp olive oil
3/4-1 lb baby carrots
1 garlic clove, crushed
1/4 tsp ginger
3/4 tsp crushed red pepper flakes
1/4 C apple juice
1/3 C light brown sugar
2 tbsp ketchup
1 tbsp cider vinegar
1/2 C water
1/3 C soy sauce*
2 tsp corn starch*
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. While chicken is cooking bring an inch of water to a boil in a medium sauce pan. When the water is boiling, add the carrots in a steamer basket, cover, and reduce the heat to medium. Remove chicken.
To the chicken pan, add next 9 ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Combine the cornstarch and a small amount of cold water and stir to combine. Remove the chicken from the skillet and add the cornstarch mixture. Stir to combine and simmer for 2-3 minutes until sauce has thickened.
Serve over rice with carrots and cover with Bourbon sauce.
* If you are gluten sensitive, double check your soy sauce and corn starch. Some brands contain traces of gluten.