4 whole chicken breasts, skinned & boned
1/4 c. soy sauce
2 tbsp. cooking or dry sherry
1 tbsp. cornstarch
1 tbsp. apple jelly
1/4 tsp. ginger
1/2 tsp. crushed red pepper
3/4 c. walnuts
Oil
1/8 tsp. sugar
2 green peppers
1/8 tsp. salt
1 bunch green onions, cut in thirds

About 45 minutes before serving cut chicken into 1 1/2" chunks.

In medium bowl, combine chicken, soy sauce, sherry, cornstarch, apple jelly, ginger and crushed pepper and set aside.

In 1 quart saucepan over medium heat in 1 tablespoon hot oil, cook walnuts until golden brown, about 5 minutes, stirring frequently. Remove saucepan from heat; sprinkle walnuts with sugar. Spoon walnuts onto towel to drain.

In wok or Dutch oven over medium high heat, in 1/3 cup hot oil, cook green peppers and salt with a slotted spoon, stirring quickly and frequently until peppers are tender but crisp, about 2 minutes. Spoon peppers onto plate leaving oil in wok.

In remaining oil cook green onions until brown, stirring occasionally, about 5 minutes. With slotted spoon remove onions and discard.

In same wok, over high heat, in remaining oil, cook chicken mixture, stirring frequently until chicken is tender, about 5 minutes. Return peppers to wok. Heat through. Spoon chicken mixture into warm bowl, sprinkle with walnuts. Serves 4.