Prep 6 hrs
Cook 15 mins
I found this recipe on a website called BellaOnline. It's pretty straight-forward. I liked it 'cause it doesn't call for ketchup. If you want to make it even more interesting, chop up two Thai Chilies and add them when you're marinading the chicken. *To make garlic paste , roughly chop up however much garlic you want and pour some course salt on it, not too much though. Using the blunt side of a chef's knife, press down and drag the edge over the garlic/salt mixture. Continue until the garlic is a smooth paste consistency.
- 3 boneless chicken breasts
- 1⁄4 cup soy sauce
- 1 teaspoon sweet soy sauce
- 1⁄2 cup brown sugar
- 1⁄4 bourbon whiskey
- 1 teaspoon ground ginger
- 1 teaspoon garlic paste
- 1 teaspoon peanut oil
- 1 teaspoon cornstarch
- Trim the fat from the chicken, cut into 1 inch pieces.
- In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic.
- Add the chicken, toss to coat evenly.
- Cover tightly and refrigerate over night.
- Remove the chicken from the marinade, do not discard the marinade, it will be used later.
- Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan.
- Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned.
- While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid.
- Keeping the heat on high, add the marinade to the pan and cook until it thickens.
- Remove from heat, serve over rice, garnished with roughly chopped cilantro.