Ingredients
Scale
- 1 1/2 cup bourbon
- 1/2 cup gluten free tamari or soy sauce
- 3/4 cup brown sugar
- 1 1/2 tsp paprika
- 1/2 tsp chili pepper flakes
- 1 1/2 Tbsp molasses
- 5 large garlic cloves, minced
- 3 Tbsp fresh ginger, peeled and minced
- 6–8 large chicken breasts, cut into palm-sized pieces
Instructions
- Mix first 8 ingredients together. Marinate chicken in 1 cup of sauce in refrigerator for 6-12 hourse, turning occasionally. Set aside remaining marinade in a clean jar, and refrigerate so flavours marry.
- Cook chicken in desired fashion. My first choice is to cook chicken in an electric pressure cooker for 5 minutes on high. Allow pressure to release natrually. Other options include pan frying, oven baking, or grilling. As long as chicken reaches 165 degrees internal temperature, any method produces delicious chicken.
- While chicken is cooking, strain remaining marinade through a sieve. Pour into a small sauce pan. Sprinkle 2 Tbsp cornstarch over surface, and whisk in. Bring to a boil to thicken.
- Using a slotted spoon remove chicken from pressure cooker (oven or pan) and put into serving dish. Pour thickened sauce over the meat and serve with cooked rice.
