Source:

Teresa

Serves/Makes:4 or more

Ingredients

• 6 chicken breast halves (boneless, skinless)
• 2-1/2 tbsp (35 ml) reduced-sodium soy sauce
• 1-1/2 tbsp (20 ml) water
• 1/4 tsp (1 ml). salt
• 3 tsp (15 ml) peanut oil
• 2 medium green peppers, cut into 3/4-inch pieces
• 2 tsp (10 ml) cornstarch
• 2 tbsp (30 ml) dry sherry
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) grated fresh ginger
• 1/2 tsp (2 ml) crushed red pepper
• 4 green onions, diagonally sliced into 1-inch lengths
• 1/3 cup (80 ml) walnut halves

Preparation

• Cut the chicken into 1 inch pieces and set aside.
• Mix the soy sauce and water, then blend into the cornstarch.
• Stir in the sherry, sugar, ginger, red pepper, and salt.
• Preheat a wok or large skillet over high heat; add 2 tsp (10 ml) of peanut oil.
• Stir-fry the green peppers and onions for 2 minutes and remove.
• Add the walnuts and stir-fry for 1 to 2 minutes until golden brown; remove.
• Add the rest of the oil and stir-fry half of the chicken for 2 minutes.
• Return all the chicken to the wok and stir in the soy mixture.
• Cook and stir until bubbly.
• Stir in the vegetables and walnuts, cover and cook for 1 minute.

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