2 chicken breasts, skinned & boned
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. dry sherry
1 tsp. grated ginger root (or ground)
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 tbsp. cooking oil
1 green pepper, cut into 1/2" pieces
4 green onions, bias sliced into 1/2" lengths
1 carrot, cut into thin strips
1/2 c. pecan halves
1 stem celery, cut into chunks

Cut chicken into 1 inch pieces. Set aside. Cut vegetables and place in another bowl. Set aside. Mix soy sauce into cornstarch, stir in dry sherry, ginger, salt, sugar and red pepper. Set aside.

Preheat wok over high heat; add cooking oil. Stir fry vegetables in hot oil 2 minutes or until crisp-tender. Remove back to bowl. Add more oil and stir fry chicken 2 minutes. Stir in soy mixture and nuts; cook until thickened. Stir in vegetables and cook 1 minute. Serve at once over long grain rice. Serves 2.