HENRY KISSINGER’S PEKING WALNUT CHICKEN

3 whole fryer chicken breasts, boned and skinned
1/4 cup salad oil
1 cup walnut pieces
1/2 cup sliced scallions
4 Tablespoons cornstarch
1/4 teaspoon ground ginger
3/4 cup chicken stock or 3/4 cup hot water and 1 chicken boullion cube
2 Tablespoons soy sauce

Cut skinned chicken (uncooked) into 1-inch strips.

Heat oil. Add walnuts and toast lightly in oil. Remove and set aside.

Heat skillet or wok to high and add chicken strips and scallions for 5 minutes.

Add seasonings to stock along with cornstarch. Add cornstarch mixture to wok or skillet. Mix well; reduce heat and simmer for 4 to 5 minutes. Add toasted walnuts.

Serve on platter with rice garnished with freah fruit (include fresh pineapple and papaya) and pimento on rice.

Source: Santa Barbara Recipes