Chicken With Walnuts

• 1 (3 lb.) fryer, boned or 2 chicken breasts, boned and skinned
• 1 tsp. salt
• 1 egg white
• 1 Tbsp. cornstarch
• 2 c. oil for deep frying
• 1 c. walnut halves
• 1 red pepper, cut into 1/2 inch cubes
• 1 green pepper, cut into 1/2 inch cubes
• 2 Tbsp. bean sauce
• 2 Tbsp. sugar
• 1/2 c. chicken stock
• 1 Tbsp. sherry

1. Cut chicken into 1/2 inch cubes.
2. Add salt, egg white and cornstarch.
3. Mix thoroughly by hand.
4. Heat oil to 400u0b0 on wok. Deep fry chicken 2 minutes; remove and drain.
5. In same oil at 325u0b0, deep fry walnuts in strainer until golden brown; set aside.
6. Drain oil from wok.
7. Reheat 2 tablespoons oil in wok to 350u0b0.
8. Stir-fry red and green peppers 1 minute.
9. Remove.
10. Reheat 2 tablespoons oil in wok to 300u0b0.
11. Add bean sauce, stir 3 minutes.
12. Add sugar, stir 1 minute, then add stock and sherry.
13. Stir until dark brown.
14. Turn up heat to 425u0b0.
15. Pour in chicken and peppers.
16. Stir-fry quickly 1 minute.
17. Remove to platter.
18. Sprinkle fried walnuts over chicken and serve.

fryer, salt, egg, cornstarch, oil, walnut halves, red pepper, green pepper, bean sauce, sugar, chicken stock, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865779 (may not work)