°1/2 teaspoon sesame oil
°1 tbsp canola oil
°2 pounds chicken breast clip to 1 inch cubes
°4 garlic cloves, chopped
°1 teaspoon chopped ginger
°1/4 cup low sodium sauce
°1/4 cup light brown or dark sugar
°2 tbsp bourbon
°1/4 cup rice wine vinegar
°1 teaspoon cornstarch
°1 tbsp water
°Sesame seeds for decorating if you wish
°Green onions to decorate if desired
Heat sesame oil and canola oil in a large frying pan.
Add the chicken and fry until cooked and reddened.
Add garlic and ginger and fry for 1-2 minutes. (Add more oil if necessary)
In a medium bowl, mix soy sauce, brown sugar, bourbon vinegar and rice wine.
Add the sauce to the chicken and simmer. Cook for 2-3 minutes.
Meantime, in bowl, whisking the cornstarch also water.
Slowly add the cornstarch mixture to the sauce and stir repeatedly until condensed, 2-3 minutes.
If the sauce needs to increase its thickness, add more corn starch.
Serve immediately with sesame seeds and scallions to decorate if desired.