Cooking Therapy

This was a go-to favorite of mine when I would go to the food court at the mall. Something about the sauce I would love, I didn’t even need to add any additional soy or duck sauces on it. Having grown up and not eating as unhealthy as I did when I was younger, I recently began having a craving for it. Rather than ordering takeout, I opted to make it myself adding a twist to it. The sauce on this is a perfect combination of sweet and spicy that adds an immense flavor with each mouthful. Pair it with some steamed veggies and you have a party going. Try yours today!

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Serves: 3

Ingredients

5-6 large skinless, boneless chicken breasts, butterflied and cut into 2-3-inch strips, ½ inch wide

3 tablespoons of cornstarch

½ teaspoon salt

¼ teaspoon black pepper

4 tablespoons olive oil

3 cloves garlic minced

1 1-inch cube of fresh ginger root, minced

½ cup water

½ cup apple cider

¼ cup bourbon

½ cup duck sauce

½ cup lite soy sauce lower sodium

1/3 cup ketchup

2 tbsps rice vinegar

2 tbsps red chili paste

1 tbsps sesame oil

½ cup packed brown sugar

½ teaspoon onion powder

½ teaspoon ground ginger

½ teaspoon crushed red pepper flakes

1 scallion, chopped to be used for garnish

2 tbsps of sesame seeds for garnish

4 cups of cooked white rice

Instructions

• If you do not have rice ready, prepare it now before you cook the chicken. If you are using packaged or minute rice, cook to box instructions
• Coat the chicken with the salt, pepper, chili flakes, and 2 tablespoons of the corn starch. In a large sized, deep pan or wok, add the oil and heat over a medium flame.
• You are going to cook the chicken in 2 parts. Add the first part but do not stir. Cook the chicken until it lightly browns on the side, then flip and cook until it lightly browns on the other side, about 3 minutes each side. Add the second part and repeat the cooking process. Set the cooked chicken to the side
• Add the minced garlic and ginger to the leftover oil and cook until it becomes fragrant, but make sure not to overcook. If there is no leftover oil, add 2 tbsps more of olive oil
• Then add the water, apple cider, bourbon, duck sauce, ketchup, soy sauce, chili paste, rice vinegar, sesame oil, sugar, onion powder, and ground ginger, and stir well. Bring to a boil and add the chicken
• Cook until the sauce reduces by half and it begins to thicken. Add the remaining corn starch into a small glass with a tablespoon and stir until there are no lumps. Add half of that into the sauce and mix
• Cook until the sauce thickens and then add the sesame seeds and scallions and give it one last mix

• Serve with the rice and enjoy!