1 lb. boneless chicken breasts, cut in 1 inch pieces
1 tbsp. cornstarch
3 tbsp. soy sauce
4 tbsp. oil
1/2 tsp. ground ginger
1/3 c. sliced green onions, 1 inch pieces
1 garlic clove, minced
1 pkg. frozen snow peas, partially thawed
1 c. walnut pieces, add to 1 c. water (set aside)

Combine cornstarch, soy sauce and ginger in a bowl and add chicken pieces. Let stand 15 minutes.

Heat wok or heavy skillet. Add 3 tablespoons oil (set aside 1 tablespoon oil left). Add to hot oil in wok, green onions, garlic and snow peas. Cook 3 minutes, stirring with slotted spoon. Remove to bowl.

Add remaining 1 tablespoon oil to wok. Heat and add chicken and soy sauce mixture. Stir-fry until chicken is done, about 5 minutes. Drain walnuts, add to chicken, also add vegetables. Toss until mixed. Serve with hot cooked rice. Serves 4.