Hmmm....need to think up a better name for this. It's one of my daughter's favorite meals that I make and everyone who tries it seems to really like it, which is surprising because it takes no time and attention to cook this. I was trying to get something similar to the Bourbon Chicken you get at the mall or the chicken they serve at my local Chinese Restaurant (they only serve it on the buffet and I have no idea what they call it.) Serve this over rice with some steamed veggies on the side....yum!
1In a large pot, heat oil until very hot. Add chicken and cook on high for about one minute on each side. Reduce heat to medium.
2Add broth, soy sauce, honey, garlic, ginger and pepper. Bring to a boil. Reduce to low heat, cover and cook for about thirty minutes. Chicken should be tender. If not continue to cook until you can tear off a piece of chicken with just a fork.
3Add cornstarch to cold water and mix until smooth. Raise heat to medium high heat and when it reaches a boil, stir in cornstarch mixture. Continue to cook for a minute and remove from heat. Cut chicken into large pieces. Serve over rice.