Walnut Chicken - cooking recipe

Ingredients

1 1/3 lb. whole chicken breasts
3 Tbsp. soy sauce
2 tsp. cornstarch
2 Tbsp. chicken broth
1 tsp. each grated ginger root and sugar
1/2 tsp. each salt and 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

Preparation

Skin, halve and bone chicken breasts.
Cut chicken into 1 inch pieces.
In a small bowl stir soy sauce into cornstarch; stir in chicken broth, ginger root, sugar, salt and red pepper.
Set aside. Preheat a wok over high heat; add cooking oil.
Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender.
Remove from wok.
Add walnuts to wok; stir-fry 1 to 2 minutes or until just golden.
Remove from wok.
Add half of the chicken to the hot wok; stir-fry 2 minutes.
Remove from wok. Stir-fry remaining chicken 2 minutes.
Return all chicken to wok. Stir soy mixture into chicken.
Cook and stir until thickened and bubbly.
Stir in vegetables and walnuts; cover and cook 1 minute more.
Serve chicken and vegetables at once with hot cooked rice. Garnish with whole red peppers and fresh cilantro, if desired.