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Ingredients
- Marinade:
- 3 boneless chicken breasts
- 1 teaspoon peanut oil
- 2 teaspoons cornstarch
- 1/4 cup soy sauce
- 1 teaspoon thick soy sauce
- 1/2 cup brown sugar
- 1/4 cup bourbon
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic salt
Details
Servings 3
Adapted from bellaonline.com
Preparation
Step 1
1.Cut all of the fat off the chicken and cut the breasts
into 1 inch pieces.
2.In a large container with a tight fitting lid, mix
together all of the ingredients for the marinade. If
you don’t have thick soy you can substitute with just
a ½ tsp of molasses. Stir the marinade thoroughly
until all the sugar has dissolved.
3.Then add the chicken making sure that each piece is
coated with the marinade and refrigerate over night.
Be sure to have a container with a tight fitting lid,
the alcohol is quite strong and will leave an odor in
your refrigerator if the lid is not sealed tight.
4.When you are ready to cook the chicken, drain it from
the marinade, reserving the marinade to be used later.
5.In a small cup, mix the cornstarch with just a little
water to dissolve and set it aside.
6.Heat a large non stick pot or wok on high. Once hot,
add the oil.
7.When the oil it hot, add the chicken and cook it until
it browns. Remember, you have to wait for all the
liquid in the chicken to evaporate before it can
brown. This takes about 7 minutes.
8.Once the chicken is brown, slowly stir in the reserved
marinade and bring it to a boil.
9.Then add the cornstarch mixture and stir until it
becomes thick.
10.Serve with fried rice. Makes 3 servings.
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