optional garnishes: sesame seeds, chopped green onion
Instructions
STOVE TOP DIRECTIONS
Whisk together the apple juice, light brown sugar, soy sauce, ketchup, apple cider vinegar, garlic, and ground ginger. Set aside.
Heat the oil in a large skillet, then add the chicken. Cook the chicken until you can no longer see any pink on the outside.
Add the sauce to the pan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 20 minutes.
Whisk together the cornstarch and water and add to the pan. Continue to simmer, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon, about 5 minutes.
SLOW COOKER DIRECTIONS
In your slow cooker, whisk together the apple juice, light brown sugar, soy sauce, ketchup, apple cider vinegar, garlic, and ground ginger.
Add the chicken and stir to coat. Cover and cook on low for 5 - 6 hours or high for 3 - 4 hours.
Whisk in cornstarch slurry to thicken.
INSTANT POT DIRECTIONS
In your instant pot, whisk together the apple juice, light brown sugar, soy sauce, ketchup, apple cider vinegar, garlic, ground ginger, and an additional ½ cup of water.
Add the chicken and stir to coat. Cover and set to sealing. Cook on manual (high pressure) for 5 minutes, followed by a 5 minute natural pressure release. Carefully quick release the remaining pressure, pausing if it begins to sputter.
Whisk in cornstarch slurry to thicken.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.
Recipe tips:
Marinating Time: For an even more flavorful result, marinate the chicken in the sauce for 30 minutes to an hour before cooking. This allows the flavors to penetrate the meat and adds extra tenderness. Wait to add the cornstarch slurry until the end.
Adjusting Sweetness: If you prefer a less sweet flavor, reduce the amount of brown sugar in the sauce. You can also experiment with alternative sweeteners such as honey or maple syrup for a different taste.
Bourbon Substitution: To incorporate the bourbon flavor, replace a portion or all of the apple juice with bourbon. Start with a 1:1 ratio of juice to bourbon, and adjust according to your preference.
Spice it up: Add a touch of heat by including crushed red pepper flakes, sriracha sauce, or a pinch of cayenne pepper to the sauce. Adjust the amount based on your spice tolerance.
Cooking Variations: While the recipe calls for stovetop cooking, you can also try grilling the marinated chicken for a smoky flavor or using a slow cooker for a hands-off approach. Adjust the cooking time accordingly.
Garnish Ideas: Besides sesame seeds and green onions, consider topping the finished dish with chopped cilantro, sliced red chilies, or a sprinkle of chopped peanuts for added texture and freshness.