2 lbs. chicken breasts, cut into bite sized pieces
1/2 c. bourbon
1/4 c. soy sauce
1 tsp. ginger
1 clove garlic
1/4 c. vinegar
1/4 c. brown sugar
chopped green onions for garnish
white or brown rice, cooked
1 Tbsp. cornstarch
1/4 c. water
1. Mix together chicken, bourbon, soy sauce, ginger, garlic, vinegar and brown sugar. Let marinate several hours. Drain; but reserve the marinade.
2. Preheat skillet or wok. Drizzle with oil. Add chicken. Stir fry until browned. Add marinade. Bring to a boil. Reduce to simmer; simmer 15 to 20 minutes.
3. Mix cornstarch and water. Add to chicken. Bring to a boil; simmer until thickened.
Serve over rice. Garnish with green onions.
*I usually serve this with steamed broccoli or green beans.