Chicken With Walnuts

• 1 1/2 lb. chicken breasts (skinless and boneless)
• 3 Tbsp. soy sauce
• 2 tsp. cornstarch
• 2 Tbsp. dry sherry
• 1 tsp. grated ginger root
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. crushed red pepper
• 2 Tbsp. cooking oil
• 2 medium green peppers, cut into 3/4-inch pieces
• 4 green onions, bias-sliced into 1-inch lengths
• 1 c. walnut halves
• hot cooked rice

1. Cut chicken into 1-inch pieces; set aside.
2. In small bowl, stir soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt and red pepper.
3. Set aside.
4. Preheat a wok over high heat.
5. Add oil; stir-fry green peppers and onions in hot oil for 2 minutes, or until crisp-tender.
6. Remove from wok.
7. Add half of the chicken to hot oil (add more oil, if necessary); stir-fry 2 minutes.
8. Remove from wok.
9. Stir-fry remaining chicken for 2 minutes.
10. Return all chicken to wok.
11. Stir in soy mixture.
12. Cook until thickened and bubbly.
13. Stir in vegetables and walnuts. Cover and cook 1 minute more.
14. Serve chicken and vegetables at once.
15. Serve with hot cooked rice.
16. Makes 4 to 6 servings.

chicken breasts, soy sauce, cornstarch, sherry, ginger root, sugar, salt, red pepper, cooking oil, green peppers, green onions, walnut halves, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050968 (may not work)