Gold Rum Chicken 

 

Yield: 4-5 servings 

 

Sauce

1/4 cup soy sauce

1/4 cup honey

3/4 cup water

1/4 cup freshly squeezed orange juice

4 tablespoons gold rum

1 teaspoon toasted sesame oil

1/2 teaspoon ground pepper

1/4 - 1/2 teaspoon chili peppers, minced

 

Chicken and cooking

2 pounds boneless skinless chicken cut into 1” pieces

2 tablespoons corn or potato starch

2 cloves garlic, minced

2 tablespoons vegetable or olive oil

1 teaspoon fresh ginger, minced

3 green onions, thinly sliced

1 cup kale, washed and hand torn. Remove thick stems.

2 cups snap or snow peas

1 tablespoon corn or potato starch 

2 teaspoons rice vinegar

2 teaspoons sesame seeds

 

1 cup rice of choice, rinsed and drained

 

Sauce

1. Mix soy sauce, water, orange juice, rum, sesame oil and pepper together.

 

Chicken

1. In a separate bowl, toss corn or potato starch with chicken until chicken is coated.

2. Heat oil in a skillet or wok over medium high heat. Add chicken and cook, stirring until the chicken is browned and cooked through, about 10-12 minutes. Remove chicken to a plate or bowl and reserve.

3. Add kale and snow or sea peas to the skillet or wok, adding 1 teaspoon more oil if needed. Stir and cook until kale is wilted and peas are softened. Remove and reserve on a plate or bowl.

4. Stir corn or potato starch with 1 teaspoon water until smooth. Reserve.  

5. Into same skillet or wok as you cooked the chicken, add garlic, ginger, green onion, vinegar and cook for a minute. Add sauce mixture. Bring to a boil and then immediately reduce buy lowering the heat to a simmer. Cook until mixture is reduced, about 5 minutes. Add corn or potato starch mixture and simmer until the sauce has thickened. Stir in rice vinegar. Add chicken back into sauce. Stir to combine. Add kale and peas. Stir again to cover with sauce. Remove from heat.

6. Cook rice according to package directions. I use brown rice for most of my cooking, but use your favorite.

7. Place rice in center of a plate or platter and attractively arrange chicken and vegetables around the rice. Sprinkle chicken with sesame seeds and serve.

 

expandthetable suggestions

Kale haters: I know, some people just can’t stand kale! You can easily replace kale with spinach (cooks very quickly) or other hearty greens.

Add other veggies: Use diagonally, thinly sliced carrots, broccoli florets and/or red bell peppers thinly sliced.

Vegan: Replace chicken with firm tofu, drained and cubed.

Cellophane Noodles:  Try these noodles in place of rice for a change. Delicious as well. 

Alcohol substitutes: For those who don’t cook with alcohol, The Spruce Eats gives a very complete substitute list for most spirits and wines. For a rum substitute suggested is an equal amount of white grape juice, pineapple juice, apple juice, apple cider or water with a small amount of almond extract. Click here to go to complete list. https://www.thespruceeats.com/alcohol-substitutes-1388864 

 

Tip: Cut off bottoms of green onions, place in a small amount of water for 3-4 days. When roots and green shoots appear, plant in your garden or in a pot and you will never need to buy these so very useful veggies again!

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Adapted from Bourbon Chicken. Once Upon a Chef

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