1/2 teaspoon sesame oil1 tablespoon canola oil2 pounds chicken breast cut into 1 inch cubes4 cloves garlic minced1 teaspoon ginger minced1/4 cup low sodium soy sauce1/4 cup light or dark brown sugar2 tablespoons bourbon1/4 cup rice wine vinegar1 teaspoon cornstarch1 tablespoon watersesame seeds for garnish if desiredgreen onions for garnish if desired
Heat sesame oil and canola oil in a large skillet.
Add in chicken and saute until fully cooked and browned.
Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.Meanwhile in a small bowl whisk together cornstarch and water.Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes.If the sauce needs to thicken more add more cornstarch.Serve immediately with sesame seeds and green onions for garnish, if desired.