From the cockscomb to the feet, the Chinese have mastered the preparation of chicken. This quick and delicious Cantonese stir fried chicken dish is one of my favorites. If serving with rice, prepare before cooking this dish.

Makes 4 servings

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

1. In medium sized bowl, combine cornstarch, soy sauce, sherry and ginger until well mixed. Stir in chicken chunks; let stand 15 minutes to marinate.

2. Meanwhile, heat wok or large skillet 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 bowl. Add green onions and garlic to wok; stir fry 1 minutes. Stir in pea pods and stir fry until tender crisp. Remove vegetables to bowl with walnuts.

3. Add remaining 2 tablespoons oil to wok. Add chicken and its marinade. Stir fry chicken until firm about 5 minutes. Return walnuts and vegetables to wok; heat through and serve immediately.