What You’ll Need:
- 2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1 cup jalapeno pepper jelly
- 1 tablespoon light soy sauce
- 2 tablespoons bourbon
What To Do:
- In a medium bowl, combine chicken, cornstarch, garlic powder, ground red pepper, and salt; toss to coat well.
- In a large skillet, heat oil over high heat. Add coated chicken in batches and cook 6 to 8 minutes, or until golden and no pink remains, stirring frequently.
- In a large saucepan over medium heat, bring jelly, soy sauce, and bourbon to a boil. Cook 2 to 3 minutes, or until jelly has melted, stirring constantly. Add chicken and toss to coat. Serve hot.