1 1/2 lb. whole chicken breasts
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. cooking oil
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 med. green peppers, cut into 3/4 inch pieces
4 green onions, bias sliced into 1 inch lengths
1 c. walnut halves
Fresh kumquats
Hot cooked rice

Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1 inch pieces. Set aside. In a small bowl stir soy sauce into cornstarch; stir in sugar, salt, and red pepper. Set aside. Preheat a wok or skillet, stir fry 1 to 2 minutes or until just golden. Remove from wok or skillet. (Add more oil if necessary.) Add half of the chicken to the hot wok or skillet, stir fry remaining chicken 2 minutes. Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve chicken and vegetables at once. Serve with hot cooked rice. Makes 4 to 6 servings.