1. Whisk to combine all marinade ingredients. Set aside. 2. Trim chicken breasts well. Cut into 1-inch pieces. Place into a bowl. Strain marinade ingredients over them. 3. Set aside for 35 minutes, at room temperature, stirring once or twice. 4. Drain marinade into a bowl, the chicken does not have to be completely dry. 5. Sprinkle chicken pieces with soda, stir well, sit five minutes. 6. Heat a heavy skillet, or cast iron pot with 2 tablespoons oil, have it hot, near smoking. 7. Drop in half of the chicken, stir well, sit for about 30 seconds, stir again. Remove the chicken, it should have browned, but it does not necessarily have to be completely cooked through. Repeat with 1 or 2 tablespoons more oil, remove chicken. 8. Pour the marinade into the skillet and bring to the boil, simmer about 1 minute. 9. In the meanwhile, dissolve the starch in a little tepid water. Drop the heat of the pan, so that the mixture barely simmers. Add the cornstarch, by degrees, only lightly thicken the sauce, to make it viscous, all of it may not be needed, add a little more if necessary. 10. Add the chicken back to the sauce, cutting into one of the larger pieces of chicken, is a good way to see if it is done, it is extremely likely that the chicken finished cooking, in its own juices. 11. Stir for just a moment, the chicken will still have been warm, and the sauce is very hot, so cooking time is no more required. 12. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
