1.5 lb. whole chicken breasts, skinned, boned, split
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. dry sherry
1 tsp. sugar
1 tsp. grated fresh ginger root
1/2 crushed red pepper
2 tbsp. cooking oil
2 med. green peppers, cut into 3/4 inch pieces
4 green onions, bias-sliced into 1 inch lengths
1/2 c. walnut halves
1/2 tsp. salt

Cut chicken into 1 inch pieces. Set aside. Blend soy sauce into cornstarch; stir in sherry, sugar, ginger root, red pepper, salt. Preheat wok or large skillet over high heat; add cooking oil. Stir-fry green peppers and onions in hot oil for 2 minutes. Remove. Add walnuts to wok; stir-fry 1 to 2 minutes or until golden. Remove. (Add more oil if needed.) Add 1/2 chicken; stir-fry for 2 minutes. Remove. Stir-fry remaining chicken for 2 minutes. Return chicken to wok. Stir soy mixture. Add to chicken. Cook and stir until bubbly. Stir in vegetables and walnuts, cover and cook for 1 minute.

"This recipe has been a family favorite for several years. I hope that you will enjoy it as much as we have."