3 tbsp soy sauce
3 tbsp sugar
8 green onions, chopped
2 inch piece fresh ginger, peeled and sliced
6 cloves garlic
2 tbsp gin
5 tbsp sesame oil
2 lbs boneless skinless chicken thighs, thinly sliced
In a food processor or blender, combine soy sauce, sugar, onions, ginger, garlic, gin and sesame oil. Process until smooth.
Pour into a large re-sealable plastic bag. Add chicken, close bag and turn gently until chicken is completely coated in marinade. Marinate at room temperature for 1 hour or in the fridge overnight.
Heat a large non-stick pan over medium high heat and stir cook chicken in small batches (about 5-6 minutes per batch). Serve with rice and Spicy Slaw.
Feeding a smaller crowd? Divide the chicken and marinade into 2 bags. Freeze one bag to use at a later date. It will keep in the freezer for up to 6 months.