A delightful twist on the classic Bourbon Chicken, featuring a honey glaze for added sweetness and depth.
Heat half of the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
Ensure the chicken is evenly browned for a better texture.
In the same skillet, heat the remaining olive oil. Add the garlic, ginger, and red pepper flakes, and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the bourbon, water, soy sauce, brown sugar, ketchup, rice vinegar, and honey to the skillet. Stir well to combine and bring to a boil.
Use a whisk to ensure the sauce ingredients are well mixed.
Return the chicken to the skillet and add the carrots and broccoli. Reduce the heat to low and simmer until the chicken is cooked through and the vegetables are tender.
Cover the skillet to retain moisture and cook evenly.
Mix the cornflour with a small amount of water to create a slurry. Stir it into the sauce and cook until thickened.
Add the slurry gradually to avoid over-thickening the sauce.
Serve the chicken and vegetables over steamed rice, garnished with sliced green onions.
For a fresh touch, add a sprinkle of sesame seeds on top.
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