1 tsp. cornstarch
1 tbsp. water
1 egg
2 lg. whole chicken breasts, cut in 1-inch cubes
3 tbsp. soy sauce
1 tbsp. bourbon
1/2 tsp. sugar
4 tbsp. vegetable oil
3 green onions, cut into 2-inch slivers
2 slices fresh ginger
1 garlic clove, minced
3/4 c. walnuts, chopped
Hot cooked 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 1 minute. Add soy-bourbon mixture and cook quickly until sauce has thickened. Stir in walnuts. Serve immediately with freshly cooked rice.