Al and Tipper Gore's Chinese Chicken with Walnuts

Serving Size  : 6     Preparation Time : 0:00

Categories    : Chicken  Chinese  
                      
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       6      chicken breast halves (boneless, skinless)

   2 1/2     tablespoons  reduced-sodium soy sauce

   1 1/2     tablespoons  water

     1/4      teaspoon  salt

       3       teaspoons  peanut oil

       2       medium  green peppers -- cut into 3/4-inch pi

       2      teaspoons  cornstarch

       2      tablespoons  dry sherry

       1      teaspoon  sugar

       1      teaspoon  grated fresh ginger

     1/2     teaspoon  crushed red pepper

       4      green onions -- diagonally sliced in

     1/3     cup  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.