Chicken With Walnuts - cooking recipe

Ingredients

1 1/2 lb. chicken breasts (skinless and boneless)
3 Tbsp. soy sauce
2 tsp. cornstarch
2 Tbsp. dry sherry
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. 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
hot cooked rice

Preparation

Cut chicken into 1-inch pieces; set aside.
In small bowl, stir soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt and red pepper.
Set aside.
Preheat a wok over high heat.
Add oil; stir-fry green peppers and onions in hot oil for 2 minutes, or until crisp-tender.
Remove from wok.
Add half of the chicken to hot oil (add more oil, if necessary); stir-fry 2 minutes.
Remove from wok.
Stir-fry remaining chicken for 2 minutes.
Return all chicken to wok.
Stir in soy mixture.
Cook until thickened and bubbly.
Stir in vegetables and walnuts. Cover and cook 1 minute more.
Serve chicken and vegetables at once.
Serve with hot cooked rice.
Makes 4 to 6 servings.