1 1/3 lbs. whole chicken breasts
3 tbsp. soy sauce
2 tsp. corn starch
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 in 3/4-inch pieces
4 green onions, bias sliced in 1-inch lengths
1 c. walnut halves
Fresh kumquats, optional
Hot cooked rice

Skin, halve lengthwise and bone chicken breasts. Cut into 1-inch pieces; set aside. In small bowl stir soy sauce into corn starch; stir in dry sherry, ginger root, sugar, salt, and red pepper; set aside.

Preheat 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 1-2 minutes or just golden.

Remove from wok (add more oil if needed). Add 1/2 of the chicken to hot wok; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok. Stir soy sauce mixture and stir into chicken.

Cook and stir until thickened and bubbly. Stir in vegetables and walnuts. Cover and cook 1 minute more. Serve at once with cooked rice. Garnish with fresh kumquats. Yield 4-6 servings.