4 half chicken breasts (no skin) or 1 1/2 c. chicken chunks
2 tbsp. peanut or corn oil
1 tbsp. butter
3/4 c. coarsely broken walnuts (do not substitute for walnuts)
2 tbsp. soy sauce
1 tbsp. lemon juice
Rice, saffron, watercress

Bone chicken and cut into bite size pieces. Heat oil in 10 inch skillet over medium heat until sizzling hot. Add chicken and quickly stir until it begins to brown. Add butter and nuts. Cook uncovered stirring often. Turn off heat; add soy sauce and lemon juice. Stir so all chicken is well coated with sauce. Serve with steamed rice to which a pinch of saffron has been added before cooking. Watercress bouquets to be eaten with chicken. Serves 4.