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Chinese Chicken with Walnuts
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Serves/Makes:4 or more

  • 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
  • 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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