Marinade: 1 lb. boneless chicken breasts
1/2 cup Teriyaki sauce
2 teaspoons raw ginger, chopped
1/4 cup whiskey
1 teaspoon brown sugar
kosher salt and course ground pepper Mix Teriyaki sauce, chopped raw ginger, brown sugar and whiskey in a bowl. Pour into a plastic bag and add chicken breasts. Marinate in refrigerator for one hour. Grilled Chicken: Place marinated chicken on a plate and lightly coat both sides with Kosher salt and coarse pepper. Grill for 10 minutes on each side (until cooked through). Dice chicken into bite sized pieces and set aside. Vegetables: 2 tablespoons peanut oil
3 tablespoons sesame oil
4 baby Bok Choy
8 oz. sliced mushrooms
1 tablespoon minced garlic
1/2 tablespoon chili paste
1 tablespoon chopped pickled ginger
3/4 cup chicken broth
1 tablespoon cornstarch Add peanut oil and 2 tablespoons of sesame oil to a 5 quart sauté pan and bring to medium heat. Add mushrooms and cook for 10 minutes until they brown slightly. Add garlic and continue cooking for one minute. Add broth, chili paste, pickled ginger and bok choy. Continue cooking for 10 minutes. Add 1 tablespoon sesame oil and salt and pepper to taste. Mix cornstarch into a half up cold water until fully dissolved. Push the vegetables to one side of the sauté pan, and quickly whisk the cornstarch mixture in with the liquid in the pan. Bring the heat up to high and continue whisking until it thickens. Add diced grilled chicken and serve. Submitted by: Dave Horne | 
