Stir-Fry Chicken

• 1 1/2 lb. chicken breasts, skinned, boned and split
• 3 Tbsp. soy sauce
• 2 tsp. cornstarch
• 2 Tbsp. dry sherry or dry white wine
• 1 tsp. granulated sugar
• 1 tsp. fresh ginger root or 1/4 tsp. ground ginger
• 1/2 tsp. salt
• 2 Tbsp. (approximately) vegetable or peanut oil
• 2 medium green peppers, cut into 3/4-inch pieces
• 4 green onions, cut into 1-inch lengths
• 1/2 c. walnut halves

1. Cut chicken into
2. 1-inch
3. pieces; set aside.
4. Blend soy sauce into cornstarch;
5. stir
6. in
7. sherry,
8. sugar,
9. ginger
10. and salt. Preheat wok or
11. large skillet over high heat.
12. Add oil. Stir-fry green peppers and
13. onions
14. in
15. hot oil for 2 minutes; remove.
16. Add walnuts to wok;
17. stir-fry 1 to 2 minutes or until golden brown. Remove.
18. Add
19. more
20. oil
21. if needed for chicken. Add
22. 1/2
23. the chicken
24. pieces
25. and
26. stir-fry
27. for
28. 2 minutes; remove.
29. Repeat for remaining chicken.
30. Return chicken to wok. Stir
31. soy mixture and add to the chicken.
32. Cook and stir until bubbly.
33. Stir in vegetables and walnuts.
34. Cover and cook for 1 minute.
35. Serve over rice.
36. Makes 6 servings.

chicken breasts, soy sauce, cornstarch, sherry, sugar, fresh ginger root, salt, vegetable, green peppers, green onions, walnut halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=926009 (may not work)