1tspcornstarchyes, you need an additional teaspoon
In a medium bowl add chicken pieces and sprinkle pepper over them. Toss to coat all chicken. Add 1 tbsp cornstarch and toss to coat all chicken.
In a large skillet over medium high heat add the olive oil and chicken pieces. Cook until browned and no longer pink.
In a separate bowl, whisk together apple juice, soy sauce, ketchup, water, brown sugar, minced garlic, and ground ginger. Whisk together 1 tsp cornstarch and 1 tbsp water in a separate small bowl and then add to the sauce mixture. Whisk to combine.
Once chicken is browned add sauce to the skillet and stir to coat all chicken. Turn heat to medium low and simmer for 5 minutes, or until the sauce thickens up.
Serve over white rice and top with green onions.
Red pepper flakes are a wonderful addition to this recipe if you like a bit of kick. Add between ⅛-¼ tsp when making the sauce, depending on how much spice you like! Another option would be to add in a bit of Siracha for spiciness.
If you have bourbon on hand, replace ¼ cup apple juice with ¼ cup of bourbon.
To keep this recipe at a quick 35 minutes prep and cook time, you’ll want to be sure that your chicken is fully thawed before you begin cooking it. I can sometimes forget to grab some chicken out of the freezer, so I always appreciate that friendly reminder!