Walnut Chicken

• 8 oz. boneless, skinless chicken breasts
• 2 Tbsp. soy sauce
• 1 1/2 tsp. cornstarch
• 1 Tbsp. dry sherry
• 1 tsp. grated fresh ginger root
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. fresh pepper
• 1 to 2 Tbsp. peanut oil
• 1 medium green bell pepper, cut into 1-inch pieces
• 1/2 c. walnut halves
• 1 small onion

1. Cut chicken into 1-inch pieces and set aside.
2. In small bowl, blend soy sauce into cornstarch; stir in sherry, ginger, sugar, salt and pepper.
3. Set aside.
4. Heat 1 tablespoon oil in 10-inch pan (nonstick coating).
5. Stir-fry green peppers and onions for 2 minutes; remove to bowl.
6. Stir-fry walnuts until golden and remove.
7. Add remaining oil and reheat, if necessary.
8. Stir-fry chicken 2 to 3 minutes.
9. Then stir in soy mixture.
10. Cook and stir until thickened.
11. Stir in vegies and walnuts.
12. Cook 1 minute, until heated through.
13. Serve over hot cooked rice.
14. Makes 2 servings.

chicken breasts, soy sauce, cornstarch, sherry, ginger root, sugar, salt, fresh pepper, peanut oil, green bell pepper, walnut halves, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=809542 (may not work)