Chicken
2-1/2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated peeled ginger
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers,
cut into 3/4-in pieces
4 green onions cut into 1-in pieces
2-1/4 lb. chicken breast cutlets cut into
1-in pieces
1/3 cup walnut halves toasted
Blend soy sauce, cornstarch, and 1-1/2 Tbsp water. Stir in sherry, sugar, ginger, pepper flakes and salt.
Heat 2 tsp oil on medium high until hot. Add peppers and onions; stir fry 5 min. Transfer to bowl.
To skillet, add remaining oil and half of chicken; stir-fry 5-6 minutes- take out and repeat with remaining chicken.
Put all chicken in skillet. Add soy mixture and cook one minute. Add nuts and vegetables; cover and cook for 1 minute.