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Export 13 ingredients for grocery delivery
Step 1
First, make the bourbon sauce. Add the light and dark soy sauce to a small bowl or jug. Stir in the cornflour until dissolved.
Step 2
Add the chicken stock, bourbon and sugar and stir together. Put to one side.
Step 3
Place the chicken in a bowl and sprinkle on the cornflour, salt and pepper. Toss together to thoroughly coat.
Step 4
Heat the oil in a large frying pan (skillet) over a medium-high heat.
Step 5
Add the chicken to the pan and cook for 8-12 minutes, turning a few times during cooking, until golden brown and cooked through.
Step 6
Turn the heat down to medium and add the garlic and ginger.
Step 7
Fry for a further 30 seconds, moving everything round in the pan, using a spoon or spatula, constantly.
Step 8
Pour in the sauce and turn the heat back up to medium-high. Cook for 2-3 minutes, stirring often, until the chicken is coated, and the sauce thickens.
Step 9
Turn off the heat, remove the chicken from the pan, roughly slice and place back in the sauce, stir to coat (slicing is optional - but I like it for that 'food hall style').
Step 10
Serve over rice, topped with spring onions and sesame seeds.
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