4 whole chicken breasts
1 tbsp. cornstarch
Salt
1/2 tsp. pepper
1/2 tsp. sugar
2 tbsp. soy sauce
5 tbsp. cooking oil
1/2 c. coarsely chopped walnuts
1 (4 oz.) can mushrooms
1 c. hot chicken broth or bouillon

Bone breasts, discarding skin. Press with hands to make of uniform thickness. Cut into 1 1/2 inch squares. Mix cornstarch, 1/2 teaspoon salt, pepper, sugar, 1 tablespoon soy sauce and 2 tablespoons oil. Add chicken and stir to coat evenly. Saute walnuts until golden in 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt. Heat remaining oil, add chicken mixture and stir-fry for 2 minutes. Add mushrooms and walnuts and stir-fry for about 5 minutes. Stir in remaining soy sauce and broth, scraping up brown bits from bottom of pan. Cook for 1 minute longer. Makes 6 to 8 servings. Serve over rice.