1. Trim the fat from the chicken, cut into 1 inch pieces. 2. In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic. 3. Add the chicken, toss to coat evenly. 4. Cover tightly and refrigerate over night. 5. Remove the chicken from the marinade, do not discard the marinade, it will be used later. 6. Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan. 7. Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned. 8. While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid. 9. Keeping the heat on high, add the marinade to the pan and cook until it thickens. 10. Remove from heat, serve over rice, garnished with roughly chopped cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
