2 whole chicken breasts
2 tbsp. soy sauce
1 tbsp. sherry
2 tsp. cornstarch
1/4 tsp. red pepper
1/4 tsp. ground ginger
1 clove garlic, minced
Salad oil
1/2 c. walnuts
1/2 tsp. sugar
2 red or green peppers, sliced
3 green onions, cut in 2 inch pieces

Slice chicken into strips. In bowl stir chicken, soy sauce, sherry, cornstarch, red pepper, ginger and garlic. In skillet, heat 1 tablespoon oil. Cook walnuts until golden, remove and sprinkle with sugar.

Heat 2 tablespoons oil in skillet. Cook vegetables to tender crisp; remove. Cook chicken in drippings over high heat until tender. Add vegetables; heat. Sprinkle with walnuts.