4lbs boneless skinless chicken breast
2 tsp Olive Oil
6 tsp cornstarch

Marinade:
1.5 soy sauce reduced sodium
3 cups brown sugar
1.5 cups bourbon
4 tsp ground ginger
3 tsp garlic salt

Cut chicken into strips and then in half so that they are about 1inch long and about 1/2 or less thick.
in a large container or ziploc put mix together all of the marinade ingredaints, shake or stir until well mixed. The alcohol is strong and will smell so seal tight with lid.
Add chisken to marinade and soak 4hours to overnight in refrigerator.

heat the olive oil in large skillet, drain chicken with slotted spoon, place in pan. trying to keep as much marinade out of pan so chicken can fry.

Fry chicken for 9 minutes.

Add marinade to cooked chicken, in a small cup mix cornstarch with a little water.

Let chicken and marinade boil until the strong bourbon smell subsides and you can smell the ginger. at this point add cornstarch mixture to thicken sauce.

Make rice, put bourbon chicken over rice.

Number of Servings: 11

Recipe submitted by SparkPeople user KJMELTAWAY.

 

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