1 lb. chicken breasts (3 or 4)
1 green onion
1 green pepper (bell)
1 red hot pepper, optional
3 slices of ginger
1/2 egg white
1 tbsp. cornstarch
1 tbsp. soy sauce
2/3 c. walnut halves, cashew nuts
2 tbsp. soy sauce (for seasoning)
1 tbsp. wine (for seasoning)
1/2 tbsp. brown vinegar (for seasoning)
1/2 tbsp. cornstarch (for seasoning)
1/2 tsp. salt (for seasoning)
1 tsp. sugar (for seasoning)
4 c. cooking oil or less

Cut the chicken into pieces the size of a walnut half and mix thoroughly with marinate. Let stand for 30 minutes. Cut green onion into 1/2 inch long pieces. Cut green pepper, red pepper the same size as chicken (keep separate) and 2 slices of fresh ginger (or 1/4 teaspoons powdered ginger). if fresh ginger is used, the slices should be about the size of a quarter.

Fry or crisp in oven 2/3 cup walnut halves. Set aside and prepare the seasoning sauce in a bowl. Deep fry chicken in oil (about 300 degrees C). If the chicken pieces stick to each other, lower temperature slightly. Fry for 1/2 minute. Remove chicken and drain off oil from frying pan.

Put back only 2 tablespoon oil in pan and stir fry the ginger slices. Add onion in, stir fry for only a few seconds, then add the green pepper. if you like a spicy hot taste, add the red pepper. Then add chicken and seasoning sauce, stir until thickened and heat thoroughly, turn off heat. Add the walnuts and/or red pepper for color. Serves 4 to 6, with rice.