WALNUT CHICKEN

"A nice variation on almond chicken."

2 pounds chicken breasts
2 tablespoons cornstarch
2 egg whites, unbeaten
1 cup walnut meats
1/4 cup vegetable oil
1 cup diced celery
1 (5 ounces) can water chestnuts, quartered
1/3 cup chicken broth
3 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon sugar
3 slices fresh gingerroot, minced

Remove chicken meat from bones and cut in 1/2-inch cubes.

Mix 1 tablespoon cornstarch with 1 tablespoon water and beat into egg whites with a fork. Add chicken and mix until each piece is coated; set aside.

Boil walnuts in water to cover 3 minutes. Drain and dry between paper towels. Deep-fry in hot oil (375 degrees F on a frying thermometer) until golden brown. Remove and keep warm.

In another pan, heat vegetable oil. Add chicken, celery and water chestnuts. Fry 3 or 4 minutes.

Mix broth, soy sauce, sherry, sugar, ginger and 1 tablespoon cornstarch. Add to chicken mixture; cook, stirring, until thickened.

Serve garnished with walnuts.

Serves 4 to 6
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963