2 boneless, skinless chicken breasts
1 tsp. salt
1 egg white
1 tbsp. cornstarch
2 c. oil for deep frying (I use less)
1 c. walnut halves
1 red bell pepper, cut into 1/2" cubes
1 green pepper, cut into 1/2" cubes
2 tbsp. bean sauce
2 tbsp. sugar
1/4 c. chicken stock
1 tbsp. sherry

1. Cut chicken into 1/2 inch cubes. Add salt, egg white and cornstarch. Mix thoroughly with hand.

2. Heat oil to 400 degrees in wok. Deep fry chicken 2 minutes. Remove and drain.

3. In same oil at 325 degrees, deep fry walnuts in strainer until golden brown. Set aside. Drain oil.

4. Reheat 2 tablespoons oil in wok to 350 degrees. Stir fry red and green pepper 1 minute. Remove.

5. Reheat 2 tablespoons oil in wok to 300 degrees. Add bean sauce. Stir 3 minutes. Add sugar. Stir 1 minute, then add stock and sherry. Stir until dark brown.

6. Turn up heat to 425 degrees. Pour in chicken and peppers. Stir fry quickly 1 minute. Remove to platter.

7. Sprinkle fried walnuts over chicken and serve.

8. Serve with rice.

May be prepared in advance through step 5. Do not freeze.

(I don't have an electric wok that indicates temperatures, so I guess. Although I've managed to nearly burn down the house cooking toast, I've never burned this recipe.)