Walnut Chicken Stir-Fry

• 4 chicken breasts, skinless,boneless,cut into 1 1/2 inch chunks
• 14 cup soy sauce
• 2 tablespoons sherry wine
• 1 tablespoon cornstarch
• 1 tablespoon apple jelly or 1 tablespoon apricot jam
• 14 teaspoon ground ginger or 12 teaspoon grated fresh ginger (or to taste)
• vegetable oil
• 34 cup walnut halves
• 14 teaspoon sugar
• 2 medium green peppers, cut into bite-sized pieces
• 18 teaspoon salt
• 1 bunch green onion, cleaned,cut into thirds

1. In medium bowl, combine soy sauce, sherry, cornstarch, jelly.
2. Stir in chicken and set aside.
3. In a wok or large frying pan, heat 1 tblsp oil.
4. Add walnuts and cook until golden, about 5 minutes, stirring frequently.
5. Remove pan from heat, sprinkle nuts with sugar.
6. Spoon walnuts onto paper towels to drain.
7. Add 1/3 cup oil to hot pan; heat.
8. Add green peppers and salt; cook, stirring quickly until tender-crisp, about 3 minutes.
9. Spoon peppers into a bowl; set aside.
10. Add onions to pan; cook until lightly browned but not burned.
11. Add onions to bowl with peppers.
12. Now cook the chicken mixture, stirring quickly and frequently, until tender, about 5 minutes.
13. Return peppers and onions to pan, stir and heat through.
14. Spoon mixture into a warm bowl; sprinkle walnuts over.
15. Serve with rice.

chicken breasts, soy sauce, sherry wine, cornstarch, apple jelly, ground ginger, vegetable oil, walnut halves, sugar, green peppers, salt, green onion

Taken from www.food.com/recipe/walnut-chicken-stir-fry-82027 (may not work)