Chinese Bourbon Chicken

contributed by Carrie-Nell Jessop

Chinese Bourbon Chicken

– 3 boneless skinless chicken breasts (Or you can use dark meat, like the restaurants do.)
– 1/4 cup soy
– 1 tsp. thick soy
– 1/2 cup brown sugar
– 1/4 cup bourbon
– 1 tsp. ground ginger
– 1/2 tsp. garlic salt
– peanut oil
– cornstarch

1. Trim fat and cut chicken into 1-inch pieces.  Set aside.
2. In a large bowl, mix ingredients (except the chicken, oil & cornstarch)
3. Add chicken, make sure each piece is coated in sauce
4. Cover tightly and refrigerate for at least 8 hours (you could also do it the night before)
5. When ready, drain chicken from the sauce, but set sauce aside (you’ll use it later).
6. Heat peanut oil in large skillet to med. high.  Add chicken and cook until it starts to turn white on all sides (about 8 minutes?).
* 7. Mix a teaspoon of cornstarch with a little water to dissolve, then add it to the reserved marinade.  Stir thoroughly.
8. Slowly add the marinade to the chicken and continue stirring until it becomes thick (about a minute) and the chicken is completely done.

* You can skip the cornstarch if you’d rather the sauce not get very thick – we’ve made it both ways and prefer it to not be too sticky.

I serve this with white rice, a steamed Asian veggie mix and egg rolls.

(Serves 4)

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