(P. 159 RSVP- JUNIOR LEAGUE OF PORTLAND)
- 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
- Cut chicken into 1-inch pieces. Set aside.
- In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger root, 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 2 minutes or until crisp-tender. Remove from wok.
- Add walnuts to wok; stir fry 1 to 2 minutes or until just golden. Remove from wok. (Add more oil if necessary.)
- 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.
- Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables. Cover and cook 1 minute more.
- Serve at once.
- 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.