Chinese Bourbon Chicken

1. 1

   Trim the fat from the chicken, cut into 1 inch pieces.

2. 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. 3

   Add the chicken, toss to coat evenly.

4. 4

   Cover tightly and refrigerate over night.

5. 5

   Remove the chicken from the marinade, do not discard the marinade, it will be used later.

6. 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. 7

   Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned.

8. 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. 9

   Keeping the heat on high, add the marinade to the pan and cook until it thickens.

10. 10

    Remove from heat, serve over rice, garnished with roughly chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.