1 1/2 lb. whole chicken breasts, skinned, boned and split
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. dry sherry
1 tsp. sugar
1 tsp. grated fresh ginger root
1/2 tsp. crushed red pepper
1/2 tsp. salt
2 tbsp. cooking oil
2 med. green peppers, cut into 3/4 inch pieces
4 green onions, bias-sliced into 1-inch lengths
1/2 c. walnut halves

Cut chicken into 1-inch pieces. Set aside. Blend soy sauce into cornstarch, stir in sherry, sugar, ginger root, red pepper and salt. Set aside. Preheat wok or large skillet over high heat, add cooking oil.

Stir-fry green peppers and onions in hot oil for 2 minutes, remove. Add walnuts to wok, stir-fry 1-2 minutes or until golden, remove (add more oil at this point, if needed). Add half of the chicken, stir-fry for 2 minutes. Remove chicken from pan and set aside. Stir-fry remaining chicken for 2 minutes. Return all chicken to wok. Stir soy mixture to evenly blend ingredients, and add to chicken in the pan. Cook and stir until bubbly. Stir in vegetables and walnuts, cover and cook for 1 minute.

Serves 6.