1 1/2 lb. whole chicken breasts, skinned, split and deboned
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. dry sherry
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 inch pieces
4 green onions, bias-sliced into 1-inch wedges
1 c. walnut halves

Cut chicken into 1-inch pieces; set aside. In a small bowl, blend soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt and red pepper. Set aside.

Preheat a wok or large skillet over high heat; add cooking oil. Stir fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok. Add walnuts to wok; stir fry for 1-2 minutes or until golden. Remove from wok.

Add more oil, if necessary. Add half of the chicken to hot wok or skillet; stir fry for 2 minutes. Stir fry remaining chicken for 2 minutes. Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables; cover and cook 1 minute more. Serve with hot cooked rice.