CHICKEN AND WALNUTS

By rmille6277

Iris Riggs Tolley

Ingredients

• 1 1/2 pounds whole chicken breasts, skinned, split, and boned
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 2 tablespoons dry sherry
• 1 teaspoon grated ginger root
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 2 tablespoons cooking oil
• 2 medium green peppers, cut into 3/4 inch pieces
• 4 green onions, bias-sliced into 1 inch lengths
• 1 cup walnut halves

Preparation

Step 1

Cut chicken into 1 inch pieces. Set aside. In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt, and red pepper. Set aside.
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Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry green peppers and green onions in hot oil 2 minutes or till crisp-tender. Remove from wok. Add walnuts to wok; stir-fry 1 to 2 minutes or till just golden. Remove from wok. (Add more oil, if necessary.) Add half of the chicken to hot wok or skillet; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir till thickened and bubbly. Stir in vegetables; cover and cook 1 minute more. Serve at once. Serve with hot cooked rice. Makes 4 to 6 servings.