011422

Chinese Walnut Chicken

Modified from The Best of Bon Appetit

Nominally eight servings, but it isn't really

2 teaspoons cornstarch
2 tablespoons water
two egg whites
three large whole chicken breasts, skinned, boned and cut into 1-inch cubes
three-quarter cup soy sauce
1/4 cup bourbon
2 teaspoons sugar
8 tablespoons oil
six green onions, cut into 2 inch slivers, including stems
five slices fresh ginger root minced
two or three garlic cloves minced
1 1/2 cups chopped walnuts
Rice

Mix together cornstarch, water, and egg white. Add chicken and toss until thoroughly coated.

In small bowl combine soy sauce, bourbon and sugar.

Heat skillet or wok and add 2 tablespoons oil. Stir-fry chicken for about 3 to 5 minutes or until completely cooked. Remove from pan.

Add remaining oil to pan and stir-fry onions, ginger, and garlic 1 minute. Return chicken to pan and continue cooking one minute. Add soy-bourbon mixture and cook quickly until sauce thickens. Stir in walnuts. Serve with rice.