First things first: we need to prep our chicken. Start with your boneless, skinless chicken breasts. Chop them into bite-sized pieces, about 1 inch thick. Sprinkle the salt and pepper over the chicken.

Then, in a large bowl, toss the chicken pieces with 4 tablespoons of cornstarch. This will help create that lovely glaze later and give you that beautiful sear when you cook it.

In a large skillet or wok, pour in 2 tablespoons of vegetable oil (or sesame oil if you’re feeling adventurous!). Heat the oil over medium-high heat. You want it hot enough that the chicken sizzles as soon as it hits the pan.

When the oil is hot and shimmering, add the seasoned chicken to the skillet. Spread it out in a single layer for even cooking. Sear the chicken for about 5-7 minutes until it’s golden brown on all sides.

You might want to do this in batches depending on the size of your skillet. It’s essential not to overcrowd the pan; otherwise, the chicken will steam instead of searing.

Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, it’s sauce time!

Pour in 1 cup of chicken broth, the bourbon, brown sugar, soy sauce, apple juice, garlic, ginger, onion powder, apple cider vinegar, and red pepper flakes if you’re using them. Stir everything to combine. Let it simmer for about 2 to 3 minutes. You’ll begin to smell the incredible aroma wafting through your kitchen.

Return the browned chicken back to the skillet. Let the chicken simmer in the sauce for an additional 5-10 minutes.

This allows the sauce to thicken and coat the chicken beautifully. If you find it’s not thick enough, feel free to mix in a little extra cornstarch mixed with water; this will help to achieve that rich sauce you’re looking for.

Once the chicken is cooked through and the sauce is beautifully glossy, it’s time to plate. Serve it over rice or with steamed vegetables. Garnish with some green onions or sesame seeds if you like a touch of class. Trust me, your plate will be a sight for sore eyes!