In a large bowl, combine the chicken, salt, and pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 15 to 18 minutes, until the chicken is nearly cooked through.
In a medium bowl, whisk together the soy sauce, chicken broth, brown sugar, ketchup, bourbon, apple cider vinegar, garlic, and ginger. Add cornstarch and whisk until no lumps remain.
When chicken is nearly cooked, whisk sauce again to make sure cornstarch hasn’t settled, and pour into the pan. Simmer over medium heat for 5 to 8 minutes, until sauce is clear and thickened.
Serve immediately with cooked rice.
Video
Notes
If you want a spicy version, add 1 tablespoon of Sriracha, or ¼ teaspoon red pepper flakes to the sauce.
1½ teaspoons of freshly grated ginger may be used in place of ground ginger.
If you prefer a no-alcohol version, substitute apple juice for the bourbon. The sauce will be slightly sweeter.
If you don’t use low sodium soy sauce or chicken broth, omit salt from chicken.