Bourbon Chicken & Jasmine Rice - cooking recipe

Ingredients

sesame oil
2 lbs chicken tenderloins, bite-size pieces
3 large garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1/4 teaspoon red pepper flakes (optional)
1/2 cup apple juice
1/2 cup dark brown sugar
2 tablespoons ketchup
1 tablespoon rice vinegar
1/4 cup bourbon whiskey
1/3 cup soy sauce
2 cups jasmine rice, uncooked
4 scallions, - 1 inch bias (green part only)

Preparation

In a wok, over high heat, add 2 tablespoons oil and when hot, working in batches, add the chicken and cook until lightly browned, about 3 to 5 minute Remove and set aside.
Reduce the heat to medium, add the garlic, ginger and red pepper flakes and cook until fragrant, about 30 sec. Add in the apple juice, sugar, ketchup, vinegar, whiskey and soy sauce and cook stirring until the sugar dissolves, about 1 minute Return the chicken and bring to a boil. Lower heat to low and simmer for 20 minute.
In the meantime, cook the rice according to package directions. Serve the chicken over the rice and garnish with the scallions.