Stir-Fried Chicken with Walnuts

• 2 tablespoons peanut or neutral oil, like corn or grapeseed
• 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks
• 1 cup walnuts
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 4 scallions, trimmed and roughly chopped
• 1/2 cup chicken stock, preferably homemade (page 160), or water
• 1 tablespoon Shaoxing wine, dry sherry, or white wine
• 2 tablespoons soy sauce
• 1 teaspoon dark sesame oil

1. Put the oil in a deep skillet or wok, preferably nonstick, over medium-high heat.
2. When it smokes, add the chicken and cook, stirring occasionally, until the chicken browns a bit, 3 or 4 minutes.
3. Remove the chicken with a slotted spoon.
4. Add the walnuts, garlic, and ginger and cook, stirring, for about 30 seconds.
5. Add the scallions, then almost immediately the stock, wine, and soy sauce.
6. Cook for a moment, then return the chicken to the pan.
7. Cook, stirring, for 1 minute more, then stir in the sesame oil and serve immediately.

peanut, chicken breasts, walnuts, garlic, fresh ginger, scallions, chicken stock, shaoxing wine, soy sauce, dark sesame oil

Taken from www.epicurious.com/recipes/food/views/stir-fried-chicken-with-walnuts-386463 (may not work)