Chicken with Walnuts
List of Ingredients
3 tablespoons soy sauce
2 tablespoons dry sherry*
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon crushed red pepper
2 whole medium chicken breasts, (1 1/2 pounds total) skinned and boned
2 tablespoons cooking oil
1 cup broken walnuts
1 teaspoon grated ginger root
2 medium green peppers, cut into 3/4-inch pieces
4 green onions, bias sliced into 1-inch pieces
2 cups hot cooked rice
Fresh kumquats (optional)Recipe
For sauce, in a bowl stir together soy sauce, sherry, cornstarch, sugar and, if desired, red pepper. Set aside chicken and pat dry. Cut into 1-inch pieces; set aside. Preheat a wok or large skillet over high heat; add oil.(add more oil as necessary during cooking.)
Stir-fry walnuts in hot oil about 1 minute or till lightly toasted. Remove from wok. Add gingerroot; stir fry for about 3 minutes or till tender crisp. Remove vegetables from the wok. Add the chicken to the wok; stir-fry for 2-3 minutes or till no longer pink. Push chicken from the center of the wok. Cook; stir till thickened and bubbly. Stir in walnuts and vegetables; cook and stir for 1-2 minutes more or till heated through.
Serve with hot rice and, if desired, garnish with kumquats. Makes 4 servings.
*Orange juice can be substituted for the sherry and add 1/2 teaspoon finely shredded orange peel to the sauce.
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