Mandarin Chicken With Walnuts Recipe

• 2 whole chicken breasts, about 1 pound
• 1 teaspoon salt
• 1 egg white
• 1 tbsp. cornstarch
• Vegetable oil
• 1/2 c. walnut halves
• 1 lg. green pepper
• 2 med. carrots
• 1/2 c. canned whole water chestnuts, diced
• 2 tbsp. bean sauce
• 2 tbsp. sugar
• 1/4 c. chicken stock
• 1 tbsp. sherry

1. Remove bones and skin from chicken; cut chicken into 1/2 inch pcs.
2. Add in salt, egg whites, and cornstarch.
3. Mix thoroughly with hands.
4. Cut green peppers into 1/2 inch pcs.
5. Peel and dice the carrots.
6. Place carrots in boiling water.
7. Cover and cook 1 minute.
8. Pour carrots into a colander and rinse under running cool water; drain.
9. Deep fry chicken cubes in deep warm oil 2 min.
10. Remove and drain.
11. In the same oil over LOW HEAT, deep fry walnut halves in strainer till golden.
12. Set aside.
13. Drain oil.
14. Reheat 2 Tbsp.
15. oil in wok.
16. Add in bean sauce.
17. Stir 2-3 min.
18. Lower heat.
19. Add in sugar.
20. Stir 30 seconds, then add in chicken stick and sherry.
21. Stir till dark brown.
22. Turn up heat.
23. Return cooked chicken and vegetables mix to wok.
24. Stir fry quickly for about 1 minute.
25. Remove to a serving platter.
26. Garnish with fried walnuts and serve warm.
27. 4-5 servings.

chicken breasts, salt, egg, cornstarch, vegetable oil, walnut halves, green pepper, carrots, water chestnuts, bean sauce, sugar, chicken stock, sherry

Taken from cookeatshare.com/recipes/mandarin-chicken-with-walnuts-38709 (may not work)