2 whole chicken breasts, about 1 lb.
1 tsp. salt
1 egg white
1 tbsp. cornstarch
Vegetable oil
1/2 c. walnut halves
1 lg. green pepper
2 med. carrots
1/2 c. canned whole water chestnuts, diced
2 tbsp. bean sauce
2 tbsp. sugar
1/4 c. chicken stock
1 tbsp. sherry

Remove bones and skin from chicken; cut chicken into 1/2 inch pieces. Add salt, egg whites, and cornstarch. Mix thoroughly with hands. Cut green peppers into 1/2 inch pieces. Peel and dice the carrots. Place carrots in boiling water. Cover and cook 1 minute. Pour carrots into a colander and rinse under running cold water; drain.

Deep fry chicken cubes in deep hot oil 2 minutes. Remove and drain. In the same oil over LOW HEAT, deep fry walnut halves in strainer until golden brown. Set aside. Drain oil. Reheat 2 tablespoons oil in wok. Add bean sauce. Stir 2-3 minutes. Lower heat. Add sugar. Stir 30 seconds, then add chicken stick and sherry. Stir until dark brown. Turn up heat. Return cooked chicken and vegetables mixture to wok. Stir fry quickly for about 1 minute. Remove to a serving platter. Garnish with fried walnuts and serve hot. 4-5 servings.