Recipe#3552

Title: Al and Tipper Gore's Chinese Chicken with Walnuts

SOAR

      Yield: 6 Servings
 
   6.00    Chicken breast halves
           -- (boneless, skinless)
   2.50 tb Reduced-sodium soy sauce
   1.50 tb Water
   0.25 ts Salt
   3.00 ts Peanut oil
   2.00 md Green peppers
           -- cut into 3/4-inch
           Pieces
   2.00 ts Cornstarch
   2.00 tb Dry sherry
   1.00 ts Sugar
   1.00 ts Grated fresh ginger
   0.50 ts Crushed red pepper
   4.00    Green onions
           -- diagonally sliced
           -- into 1-inch lengths
   0.33 c  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 teaspoons 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.