I’ve been cooking a long time, and I have a lot of confidence. So, when my daughter Christian called me with this recipe, raving about it, I was excited. But she sent it to me in a 3 part text, and I misread the whole thing. Consequently, I made it all wrong. Then I wondered why it just didn’t come out as tasty and mind-blowing as she had described? I finally ended up getting together with her in person and having her show me how to make it. Believe me, it was worth it. “Teach the Teacher” comes to mind. She told me many times how easy it was to make. And when you do it correctly, it is!
NOTE: the original recipe comes from Cook’s Country magazine, but of course I have tweaked it here and there. Read it. Try it. It is Awesome!
Make the Sauce:
1/2 cup soy sauce
1/4 cup water
1/2 cup brown sugar
2 Tablespoons Bourbon
1 tsp. sesame oil*
1/2 tsp. pepper
2 lbs.boneless, skinless chicken thighs (of course you can use breasts), cut into bite sized pieces
2 Tbs. cornstarch
2 Tbs. Vegetable oil
2 minced garlic cloves
1 tsp grated fresh ginger
2 tsp. cider vinegar
combine soy sauce sugar, water, bourbon, oil and pepper in a pyrex measuring cup and warm about 2 minutes, or till sugar is dissolved. (of course you can do this on a burner in a pan on the stove too). Set aside. Sprinkle cornstarch on cut up chicken and toss. Add a couple tablespoons of the sauce to the chicken and toss again. In a large skillet, saute the chicken in oil about 10 minutes, or till almost done.
Now add the garlic and ginger to the prepared sauce and pour it over the chicken in the skillet. Cook another 10 minutes, or until the sauce begins to thicken. Add vinegar and serve. It’s great on rice or mashed potatoes or noodles.
a couple of notes: My hubby is allergic to sesame oil and seeds, so I used peanut oil, which has a very similar toasty flavor. Also, since we don’t keep a lot of bourbon around, I found that those little Airline liquor bottles are perfect for this. I just bought a couple of them to keep and it makes this recipe very easy!