1 ½ lbs. chicken,cut into 1 inch pieces
6 tablespoons soy sauce
4 teaspoons cornstarch
4 tablespoons dry sherry
2 teaspoons ginger
(I use fresh but dry works in a pinch but fresh is better)
1 teaspoon sugar
1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons cooking oil (or more)
2 green peppers
8 green onions
1 cup walnut halves
1. In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, salt,& red pepper Preheat wok (or large skillet) add cooking oil.
2. stir-fry green pepper& green onions in hot oil for 2 minutes or till crisp& tender.
3. Remove.
4. Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
5. Remove.
6. Add half the chicken to hot wok; stir-fry 2 minutes.
7. Remove.
8. Stir-fry remaining chicken 2 minutes.
9. Return all chicken to wok.
10. Stir soy mixture into chicken.
11. Cook& stir till thickened and bubbly.
12. Stir in veggies.
13. Cover and cook 1 minute more.
14. Serve with rice.