1 1/2 lbs. chicken breast, skinned, split & boned
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. dry sherry (opt., if not used, substitute water)
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 tbsp. cooking oil
2 med. green peppers, cut into 3/4" pieces
4 green onions, bias sliced into 1" lengths
1 c. walnut halves

Cut chicken into 1" pieces and set aside. In small bowl blend soy sauce and cornstarch, stir in sherry, ginger root, salt and red pepper. Set aside.

Preheat wok (or skillet) over high heat. Add cooking oil. Stir-fry peppers and onions in hot oil 2 minutes or until crisp tender. Remove from wok. Stir-fry walnuts 1 to 2 minutes or until just golden. Add more oil if necessary and stir-fry 1/2 of chicken 2 or 3 minutes. Repeat with remaining chicken. Return all chicken to wok, stir in and cook soy sauce mixture until thick and bubbly. Stir in vegetables, cover and cook 1 more minute. Serve immediately with hot cooked rice.