1 full chicken breast, deboned
2 tbsp. soy sauce
2 tbsp. peanut oil
1 tbsp. cornstarch
1/4 tsp. ginger
1/4 c. walnuts, coarsely chopped (opt.)
1/2 pkg. pea pods (opt.)

Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl. Add ginger. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick. Drop into soy marinade and let sit 1 hour.

Saute walnuts in 1 tablespoon oil until golden, watch constantly. Takes less than 5 minutes. Remove from pan to drain on paper towel. Lightly salt nuts. Heat 1 tablespoon oil (peanut is best). Stir-fry chicken, about 4 to 7 minutes. Add walnuts and (or) blanched pea pods. Cook 1 minute longer. Serve over a bed of rice. Recipe may be doubled, tripled.