Al And Tipper Gore's Chinese Chicken With Walnuts Recipe

ingredients

6 boneless, skinless chicken breast halves
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoon water
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green bell peppers, cut into 3/4-inch strips
4 green onions, diagonally sliced into 1-inch lengths
1/3 cup walnut halves

directions

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.

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