Chinese Walnut Chicken

This one comes from one of my old, old cookbooks, The Hour Magazine Cookbook by Gary Collins, copyright 1985.  Gary Collins had a TV program in the afternoon featuring many great cooks so he compiled this cookbook.

1 teaspoon cornstarch

1 tablespoon water

1 egg white

2 large whole chicken breasts, skinned and deboned and cut into cubes

1 tablespoon soy sauce

1 tablespoon bourbon

1/2 teaspoon sugar

4 tablespoons oil

1 green onion, cut into 2 inch slivers, both green and white parts

2 slices fresh ginger, minced

1 clove garlic minced

1/4 cup chopped walnuts

Hot cooked rice

Combine cornstarch, water, and egg white.  Add chicken cubes and toss until well coated.  Set aside.

In a small bowl, combine soy sauce, bourbon and sugar.  Heat wok and add 2 tablespoons of the oil.  Stir fry chicken about 3 to 5 minutes till done.  Remove from wok.  Add remaining oil to wok and stir in onion, ginger, and garlic.  Stir fry one minute.  Add soy sauce and bourbon mixture and cook until sauce has thickened.  Stir in walnuts.  Combine this with chcken.  Serve over rice.