Stir-Fry Chicken - cooking recipe

Ingredients

1 1/2 lb. chicken breasts, skinned, boned and split
3 Tbsp. soy sauce
2 tsp. cornstarch
2 Tbsp. dry sherry or dry white wine
1 tsp. granulated sugar
1 tsp. fresh ginger root or 1/4 tsp. ground ginger
1/2 tsp. salt
2 Tbsp. (approximately) vegetable or peanut oil
2 medium green peppers, cut into 3/4-inch pieces
4 green onions, cut into 1-inch lengths
1/2 c. walnut halves

Preparation

Cut chicken into
1-inch
pieces; set aside.
Blend soy sauce into cornstarch;
stir
in
sherry,
sugar,
ginger
and salt. Preheat wok or
large skillet over high heat.
Add oil. Stir-fry green peppers and
onions
in
hot oil for 2 minutes; remove.
Add walnuts to wok;
stir-fry 1 to 2 minutes or until golden brown. Remove.
Add
more
oil
if needed for chicken. Add
1/2
the chicken
pieces
and
stir-fry
for
2 minutes; remove.
Repeat for remaining chicken.
Return chicken to wok. Stir
soy mixture and add to the chicken.
Cook and stir until bubbly.
Stir in vegetables and walnuts.
Cover and cook for 1 minute.
Serve over rice.
Makes 6 servings.