Serves: 6/ Prep: 15 min/ Cook: 10 min
2 Tbsp vegetable oil
4 chicken breasts (about 2 ¼ lbs, boneless, skinless) cut into small cubes
2 Tbsp cornstarch
1 tsp Bourbon Smoked Sea Salt
1½ tsp Bourbon Smoked Pepper
2 garlic cloves, minced
¼ cup ginger, minced
½ cup scallions (white and green parts), chopped
¼ tsp red chili flakes (optional)
½ cup rice vinegar
½ cup Bourbon Smoked Sugar
3 Tbsp Bluegrass Soy Sauce
¾ cup roasted cashews, coarsely chopped
¼ cup cilantro, chopped, for garnish
steamed white rice, to serve
Method
1 Heat a large, non-stick skillet over medium-high heat with the oil. In a large bowl, toss the chicken with the cornstarch, smoked salt and pepper. Add the garlic, ginger, scallions and red chili flakes to the pan and sauté for 1 minute. Add the chicken and cook for 5 minutes, stirring occasionally.
2 Add the vinegar and smoked sugar. Bring to a boil and cook for 3 minutes or until sauce is dark brown, sticky and thickened. Add soy sauce and cashews and cook for 30 seconds. Garnish with cilantro and serve with plain, white rice.
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