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(P. 159 RSVP- JUNIOR LEAGUE OF PORTLAND)

Ingredients:

  • 1½ lbs. whole chicken breasts, skinned, split, and boned

  • 3 tablespoons soy sauce

  • 2 teaspoons cornstarch

  • 2 tablespoons dry sherry

  • 1 teaspoon grated ginger root

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • ½ teaspoon crushed red pepper

  • 2 tablespoons cooking oil

  • 2 medium green bell peppers, cut into ¾-inch pieces

  • 4 green onions, bias-sliced into 1-inch lengths

  • 1 cup walnut halves

  • Kumquats, to garnish

Instructions:

  1. Cut chicken into 1-inch pieces. Set aside.

  2. In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt and red pepper. Set aside.

  3. Preheat a wok or large skillet over high heat; add cooking oil.

  4. Stir fry green peppers and green onions in hot oil 2 minutes or until crisp-tender. Remove from wok.

  5. Add walnuts to wok; stir fry 1 to 2 minutes or until just golden. Remove from wok. (Add more oil if necessary.)

  6. Add half of the chicken to hot wok or skillet; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok or skillet.

  7. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables. Cover and cook 1 minute more.

  8. Serve at once.

  9. Garnish with fresh kumquats and serve with hot rice, if desired.

Does not freeze well but can be prepared day before and baked at 325 degrees for 10-15 minutes.

Serves 4 to 6.