Chicken, Mushroom, and Walnut Stir-Fry

• 14 cup vegetable oil
• 12 cup walnut pieces
• 2 boneless skinless chicken breast halves, cut into bite-size pieces (about 1 lb.)
• 8 ounces mushrooms, thinly sliced
• fresh ground black pepper
• 2 teaspoons cornstarch
• 3 tablespoons soy sauce, plus more for serving
• 34 cup long-grain white rice, cooked according to package directions (2 1/4 c. cooked)

1. In a wok or large skillet over med-high heat add the oil.
2. When the oil is hot, add the walnuts and stir-fry until lightly browned, 2-3 minutes.
3. With a slotted spoon, remove the walnuts and set aside.
4. Add the chicken and mushrooms to the skillet, and stir-fry until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
5. Add the pepper to taste.
6. In a small bowl, blend together the cornstarch and soy sauce.
7. Add to the chicken and mushroom mixture and stir constantly until thickened, about 1 minute.
8. Remove from the heat and stir in the walnuts; taste and adjust seasoning with salt/pepper.
9. Serve over the rice.

vegetable oil, walnut pieces, chicken, mushrooms, fresh ground black pepper, cornstarch, soy sauce, longgrain white rice

Taken from www.food.com/recipe/chicken-mushroom-and-walnut-stir-fry-495780 (may not work)