Total Time
6hrs 15mins
Prep 6 hrs
Cook 15 mins

I found this recipe on a website called BellaOnline. It's pretty straight-forward. I liked it 'cause it doesn't call for ketchup. If you want to make it even more interesting, chop up two Thai Chilies and add them when you're marinading the chicken. *To make garlic paste , roughly chop up however much garlic you want and pour some course salt on it, not too much though. Using the blunt side of a chef's knife, press down and drag the edge over the garlic/salt mixture. Continue until the garlic is a smooth paste consistency.

Ingredients Nutrition


  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.