1 1/3 lb. whole chicken breasts
3 tbsp. soy sauce
2 tsp. cornstarch
2 tbsp. dry sherry
1 tsp. grated gingerroot
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 tbsp. cooking oil
2 med. green peppers, cut into 3/4" pieces
4 green onions, bias-sliced into 1" lengths
1 c. walnut halves
Fresh kumquats (optional)
Hot cooked rice

Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1 inch pieces. Set aside.

In a small bowl stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.

Preheat a 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 or skillet. Add walnuts to wok or skillet; stir-fry 1-2 minutes or until just golden. Remove from wok or skillet. (Add more oil, if necessary.) Add the chicken to the hot wok or skillet; stir-fry 2 minutes. Stir soy mixture into the chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve chicken and vegetables at once. Garnish with fresh kumquats if desired. Serve with hot cooked rice. Makes 4-6 servings.