By Angela McGowan
This is my favorite Chinese take-out. I had been putting off making it for a while because I thought it might be too difficult. I was wrong, it’s just as easy as any of the other famous Chinese American take-out dishes. We all loved it, and I’ll be making it at home alot more now.
Yield: Serves 4
Bourbon Chicken
Ingredients:
- 2 lbs chicken breasts or thighs, chopped
- 1/2 cup bourbon
- 1/4 cup soy sauce
- 1 teaspoon freshly grated ginger
- 1 clove grated garlic
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 8 chopped green onions for garnish
- steamed white or brown rice
- vegetable oil
- 1 tablespoon cornstarch
- 1/4 cup water
Directions:
1. Cook rice. Add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. Let marinate about 30 minutes – 2 hours. Drain chicken and reserve marinade.
2. Preheat a large skillet or wok. Drizzle wok or skillet with oil and add chicken. Stir fry until browned. Add marinade. Stir to combine and bring to a boil. Reduce to a simmer and simmer for 15-20 minutes.
3. Dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. Bring back to a boil and continue to simmer until thickened.
4. Serve bourbon chicken over rice and garnish with chopped green onions.
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