Description
Quick, easy, delicious, and basically everything you want to serve friends and family
Ingredients
3 pounds chicken breast, cut into 1″ chunks
salt and pepper (a scant teaspoon of kosher salt and 1/2 tsp black pepper works well)
1 Tbsp avocado oil
6 large cloves garlic, peeled and sliced thinly
1″ ginger root, peeled and sliced thinly
1/4 cup bourbon
1/4 cup brown sugar
1/4 cup tamari sauce
1/4 cup water
1 Tbsp rice vinegar
1 Tbsp corn starch
1/4 tsp chili pepper flakes, crushed
Vegetables — broccoli, mushrooms, baby corn, baby zucchini, sugar snap peas, carrot matchsticks, cauliflower, whatever your little heart desires
Cashews for serving
Instructions
Assemble all ingredients first, because this moves quickly.
Stir together sauce: bourbon, brown sugar, tamari, water, corn starch, rice vinegar, crushed chili pepper flakes. Set aside.
Start cooking rice. Jasmine rice is our favorite, and 1 1/2 cups of rice with 3 cups of water makes about the right amount.
Cut chicken breasts and toss with salt and pepper. Heat avocado oil in large fry pan or wok, and sauté chicken over medium-high heat until just cooked.
While chicken is cooking, prep all the veggies, beginning with garlic and ginger. Add garlic and ginger to chicken, and cook about 30 seconds.
Pour sauce over chicken and simmer for about 5 minutes. Sauce will thicken.
Add in all the other veggies you are using, and cook another 2-3 minutes.
Serve on a bed of rice, and topped with cashews.
Notes
If you don’t have rice vinegar, apple cider vinegar works just as well.
If using carrot matchsticks, add them before the other veggies, as they take a few more moments to cook.
Vegetables should be bright colored, and retain their crunch.
If you are watching carbs, riced cauliflower is a good substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
