- 3-4 chicken breasts
- 4 tbsp olive oil
- 1 tsp pepper
- 1/2 cup of apple juice
- 1/2 cup of ketchup
- 1/2 cup of soy sauce
- 1/2 cup of water
- 2/3 cup light brown sugar
- 1 tsp ground ginger
- 6 cloves of garlic, minced (or equiv.)
- 3/4 tsp Gluccie (Konjac Root, Glucomannan)
- 3 tablespoon of cold water
- Rice (to serve over)
- Stir Fry Package (or fresh veggies)
This makes about 3 cups of sauce/marinade. I mixed everything BUT the 2tbs Water and Gluccie together. Of course, I did not do anything with the chicken or stir fry yet. I brought the sauce ingredients to a boil and then let cool down. I used for 1 1/2 c. for marinade. The balance, about 1 1/2 c. I mixed the Gluccie with the cold water (clumps at high temps) then stirred into the remaining 1 1/2 c of boiled mixture to create the sauce. You can reduce the Glucci by 1/4 tsp to make the sauce a littler runnier or add 1/4 at a time for your desired thickness. Its basically 1/4 Gluccie + 1 tbs of cold water every increment. Premix the Gluccie and cold water then stir into the sauce and let sit.
The 1 1/2 c that I used for a marinade I let the chicken set for a couple hours. I then removed the breasts, cubed, and added to a skillet. I poured the marinade into the skillet with it to finish cooking the chicken. Med/High heat until boil then reduced to finish out.
I put olive oil in the bottom of another pan and stirred in a stir fry package from Aldi: “Oriental Stir Fry.” You can make your own veggies if you would like, I just chose to take that shortcut. I cooked the veggies until they were al dente then added the finished chicken skillet with marinade and mixed together.
Drain then serve with rice and apply the Bourbon sauce to your liking.
Original recipe was from here.
Have time to read a story? Check out Devastation. In a future world where a pandemic recreated society, a man stumbles upon a record of what happened from a survivor’s perspective and relearns humanity for himself in the process.
