4 whole boneless chicken breasts
1 tbsp. cornstarch
Salt
1/2 tsp. pepper
1/2 tsp. sugar
2 tbsp. soy sauce
5 tbsp. oil
1/2 c. walnuts (coarsely chopped)
1 c. ham, diced 1/2" square
1/2 c. hot chicken broth

Cut chicken into 1 1/2 inch squares. Mix cornstarch, salt, pepper, sugar, soy sauce and oil. Add chicken and stir to coat evenly. Saute walnuts until golden brown in 1 tablespoon oil. Sprinkle with salt.

Heat remaining oil, add chicken mixture and stir fry 2 minutes. Add ham and walnuts; stir fry for 5 minutes. Stir in remaining soy sauce and broth, scraping up brown bits from bottom of pan. Cook 1 minute longer. Serves 4. Can double sauce ingredients. Serve over rice.