1 chicken boned or 1 lb. chicken breasts
3 green onions
2 green peppers
1 hot red pepper
15 slices ginger
1/2 egg white to marinate chicken
1 tbsp. cornstarch
1 tbsp. soy sauce
2/3 c. walnuts or cashews
1 tbsp. wine
1/2 tbsp. brown vinegar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sugar
4 c. oil

Cut boned chicken into pieces the size of a walnut half and mix with marinate. Let stand for 30 minutes. Cut green onion into 1/2 inch long pieces. Cut green pepper, red pepper the same size as chicken (keep separate) and 2 slices of fresh finger or 1/4 tsp. powdered ginger. If fresh ginger is used, by far the better. Slices should be size of a quarter.

Now fry or crisp in oven 2/3 cup walnut or cashews. Set aside and prepare the seasoning sauce in bowl. Deep fry chicken in oil. If chicken pieces stick to each other the oil is too hot (about 300 degrees C). Fry for 1/2 minute.

Remove chicken and drain oil from fry pan. Put back only 2 tbsp. oil in pan and stir fry ginger slices. Add green onion, stir quickly, frying for only a few seconds, then add green pepper. For spicy hot add red pepper. Now add chicken and seasoning sauce. Stir. Turn off heat. Add nuts.