1 tbsp. cornstarch
1 tbsp. dry sherry
3 tbsp. soy sauce
1 tsp. finely chopped and peeled gingerroot or 1/2 tsp. ground ginger
1 (3 1/2 lb.) chicken, skinned, boned and cut into 1 inch chunks or 1 lb. boneless chicken breasts, cubed
1/2 c. green onions (1 inch pieces)
1/2 lb. fresh snow pea pods, tips and strings removed
4 tbsp. vegetable oil
1 c. walnuts
1 clove garlic, finely chopped

In medium bowl combine cornstarch, soy sauce, sherry and ginger until well mixed. Stir in chicken chunks; let stand 15 minutes to marinate. Meanwhile, heat large skillet or wok over high heat a few seconds. Add 2 tablespoons oil and the walnuts. Fry walnuts until golden brown, stirring with slotted spoon. Transfer walnuts to a bowl. Add green onions and garlic to skillet; stir fry 1 minute. Stir in pea pods and stir fry until tender-crisp. Remove vegetables to bowl with walnuts.

Add remaining 2 tablespoons oil to skillet. Add chicken and its marinade. Stir fry chicken until firm--abut 5 minutes. Return walnut and vegetables to skillet; heat through and serve immediately. Serves 4.