Bourbon Chicken

INGREDIENTS:

1 ½ pounds skinless boneless chicken thighs, cut in 1-inch pieces
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
¼ cup minced onion
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/3 cup reduced-sodium soy sauce
1/3 cup reduced sodium chicken broth
1/4 cup bourbon (or apple juice)
3 tablespoons packed brown sugar
1 tablespoon cider vinegar
1/4 teaspoon crushed red pepper
2 cups cooked rice
2 green onions, sliced

DIRECTIONS:

Gather Ingredients.
Toss chicken with 1 tablespoon cornstarch in a medium bowl.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat; add chicken. Cook and stir until browned; transfer to a plate using a slotted spoon.
Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and ginger; cook and stir until softened and fragrant, 1 to 3 minutes.
Stir remaining 1 tablespoon cornstarch, soy sauce, broth, bourbon, brown sugar, vinegar, and crushed red pepper together in a small bowl.
Add sauce mixture to skillet; cook and stir until thickened and bubbly.
Return chicken to skillet. Cook and stir until coated in sauce and heated through, about 2 minutes.
Serve over rice. Top with green onions.