Port Wine & Walnut Chicken

• 3 whole boneless skinless chicken breasts, split lengthwish into halves
• 1 12 tablespoons cornstarch
• 2 tablespoons port wine
• 1 12 cups chicken broth
• 14 cup soy sauce
• 3 tablespoons vegetable oil
• 1 12 teaspoons sugar
• 1 (5 ounce) canwhole bamboo shoots, drained and cut into halves
• 14 cup chopped onion
• 1 garlic clove, pressed
• 1 teaspoon freshly grated gingerroot or 14 teaspoon ground ginger
• 1 cup walnut halves
• hot cooked rice

1. Cut chicken into 1/4 inch cubes; place in small bowl.
2. Add cornstarch and wine; mix until chicken is coated.
3. Combine 1/2 cup of the broth, the soy sauce, 2 tablespoons of the oil and the sugar in a wok or large skillet; cook over medium heat until hot, 2 to 3 minutes.
4. Add chicken to broth mixture; cook, stirring until chicken is tender, 3 to 4 minutes longer.
5. Add remaining 1 cup broth; cook until thick, 1 to 2 minutes longer.
6. Remove chicken and thickened broth mixture from wok.
7. Reserve.
8. Add remaining 1 tablespoon oil to wok; heat over medium high heat 1 minute.
9. Add babboo shoots, onion, garlic and ginger; cook, stirring, until onion is soft, 1 to 2 minutes.
10. Stir walnut halves into bamboo shoot mixture.
11. Return chicken and thickened broth mixture to wok; cook stirring until hot.
12. Serve hot over rice.

chicken breasts, cornstarch, port wine, chicken broth, soy sauce, vegetable oil, sugar, bamboo shoots, onion, garlic, gingerroot, walnut halves, rice

Taken from www.food.com/recipe/port-wine-walnut-chicken-20254 (may not work)