Chicken With Walnuts - cooking recipe

Ingredients

1 1/3 lb. whole chicken breasts
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 in 1-inch lengths
1 c. walnut halves
fresh kumquats (optional)
hot cooked rice

Preparation

Skin, halve lengthwise and bone chicken breasts.
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 or large skillet 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 or skillet.
Add walnuts to wok or skillet.
Stir-fry 1 to 2 minutes or until just golden.
Remove from wok or skillet.
(Add more oil if necessary.)
Add half of the chicken to the hot wok or skillet. Stir-fry 2 minutes.
Remove from wok or skillet.
Stir-fry remaining chicken 2 minutes.
Return all chicken to wok or skillet. Stir soy mixture; stir into chicken.
Cook and stir until thickened and bubbly.
Lower heat.
Stir in vegetables and walnuts; cover and cook 1 minute more.
Serve chicken and vegetables at once.