3 boneless chicken breasts (1.5 lbs)
1 tsp peanut oil2 tsp cornstarch
Marinade:
¼ cup soy sauce1 tsp thick soy sauce (or a combo of soy sauce and molasses)
1/4 cup brown sugar
¼ cup bourbon
1 tsp ground ginger
½ tsp garlic salt
-Cut all of the fat off the chicken and cut the breasts into 1 inch pieces.
-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.
-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.
- When you are ready to cook the chicken, drain it from
the marinade, reserving the marinade to be used later.
- In a small cup,
mix the cornstarch with just a little water to dissolve and set it aside.
- Heat a large non
stick pot or wok on high. Once hot, add the oil.-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.
- Once the chicken is brown, slowly stir in the reserved marinade and bring it to a boil.
- Then add the cornstarch mixture and stir until it becomes thick.
- Serve with fried rice. Makes 3 servings.
My kids loved this recipe!
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