Walnut Chicken

• 1 1/3 lb. whole chicken breasts
• 3 Tbsp. soy sauce
• 2 tsp. cornstarch
• 2 Tbsp. chicken broth
• 1 tsp. each grated ginger root and sugar
• 1/2 tsp. each salt and 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

1. Skin, halve and bone chicken breasts.
2. Cut chicken into 1 inch pieces.
3. In a small bowl stir soy sauce into cornstarch; stir in chicken broth, ginger root, sugar, salt and red pepper.
4. Set aside. Preheat a wok over high heat; add cooking oil.
5. Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender.
6. Remove from wok.
7. Add walnuts to wok; stir-fry 1 to 2 minutes or until just golden.
8. Remove from wok.
9. Add half of the chicken to the hot wok; stir-fry 2 minutes.
10. Remove from wok. Stir-fry remaining chicken 2 minutes.
11. Return all chicken to wok. Stir soy mixture into chicken.
12. Cook and stir until thickened and bubbly.
13. Stir in vegetables and walnuts; cover and cook 1 minute more.
14. Serve chicken and vegetables at once with hot cooked rice. Garnish with whole red peppers and fresh cilantro, if desired.

chicken breasts, soy sauce, cornstarch, chicken broth, ginger root, salt, cooking oil, green peppers, green onions, walnut halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2550 (may not work)