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
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
1 tablespoon cornstarch
1/4 cup water
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.
2. Dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. Bring back to a boil and continue to simmer until thickened.
3. Serve bourbon chicken over rice and garnish with chopped green onions.