WALNUT CHICKEN

1 boneless chicken breast, skinned
1 tbsp cornstarch, divided
1 egg white unbeaten
1/2 cup walnut halves
2 tbsp olive oil
1/2 cup diced celery
2 oz water chestnuts
3 tbsp chicken broth
1 1/2 tbsp soy sauce
1 1/2 tsp sherry
1/2 tsp sugar
2 slices fresh gingerroot minced
Hot cooked white rice

Slice the chicken breast.

Mix 1 1/2 tsp cornstarch with 1 1/2 tsp water and beat into the egg white with a fork. Add the chicken and mix until each slice is coated.

Put the walnuts in water to cover and boil 3 minutes. Drain, dry and saute in a little oil until golden brown.

Heat another pan with remaining oil. Add the chicken, celery, and water chestnuts and stir fry for 3 to 4 minutes.

Mix together the broth, soy sauce, sherry, sugar, gingerroot and the remaining 1 1/2 tsp of cornstarch. Add to the chicken mixture and cook, stirring, until thickened.

Sprinkle the walnuts over the top and serve with hot white rice.