Step 1
Whisk one 1½” piece ginger, peeled, finely grated, 3 garlic cloves, finely chopped, ⅓ cup bourbon, ⅓ cup pure maple syrup, ¼ cup apple cider vinegar, ¼ tsp. crushed red pepper flakes, 1 Tbsp. cornstarch, ¼ cup low-sodium soy sauce, and ½ cup water in a small bowl to combine. Set sauce aside.
Step 2
Toss 1½ lb. skinless, boneless chicken breasts, halved crosswise, thinly sliced against the grain, remaining 1 Tbsp. cornstarch, and remaining 1 Tbsp. low-sodium soy sauce in a medium bowl until chicken is coated; set aside.
Step 3
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 1 lb. brussels sprouts, halved through stems, leaves separated, and cook, stirring very occasionally, until just tender and blackened in spots, about 5 minutes. Transfer to another medium bowl.
Step 4
Add more oil if pan looks dry and, working in batches if needed, arrange
reserved chicken in a single layer and cook, turning occasionally, until golden brown
and cooked through, about 5 minutes. Transfer to bowl with brussels sprouts.
Step 5
Add reserved sauce to same pan and bring to a simmer. Cook, stirring constantly, until thickened, about 1 minute. Remove pan from heat and return brussels sprouts and chicken to pan; top with 1 cup salted roasted pecans, coarsely chopped. Toss to coat in sauce. Serve chicken and brussels sprouts with steamed white rice if desired.
