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

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

Preheat wok or fry pan over high heat. Add cooking oil. Stir fry green peppers and green onions in hot oil 2 minutes. Remove. Add walnuts to wok; stir fry 1-2 minutes or until just golden. Remove. Add more oil if needed. Add 1/2 of the chicken to wok; stir fry 2 minutes. Remove. Stir fry remaining chicken 2 minutes. Return chicken to wok. Stir soy mixture, add to chicken. Cook and stir until bubbly. Stir in vegetables and walnuts. Cover and cook 1 minute. Serve over rice. Serves 6.