Recipe(tried): Chinese Chicken with Walnuts (serves 2)

CHINESE CHICKEN AND WALNUTS

White Jasmine long-grain rice (for serving with or under as a bed for the following recipe).

2 Boneless, skinless chicken half breasts cut into 1" pieces (partially frozen for easy cutting)
3 1/2 Tbsp soy sauce
3 1/2 Tbsp water
3 Tbsp dry sherry
2 Tbsp cornstarch
2 Tsp sugar (or Splenda)
1 Tsp grated ginger root (comes in plastic tubes now in the veggie section)
1/4 Tsp crushed red pepper (or a little more if you like your spicy dish spicy)
1/2 Tsp salt
3 tbsp peanut oil or as needed (try to be sparing)
2 medium green bell peppers, cut into 3/4 inch pieces
4 green onions, sliced on the bias (turn knife point to your left while cutting)
1 cup walnuts, in pieces

Begin by cooking white Jasmine long-grain rice, to be ready in time to be served with or under this dish as a bed. Begin cooking the rice after above ingredients have been prepared for stir-fry. *Tip* Leave rice covered after cooking until ready to be served.

Cut the chicken into 1-inch bite-size pieces, set aside.

Mix the soy sauce and water, then stir into the cornstarch; stir in the sherry, Splenda or sugar, ginger, crushed red pepper, and salt.

Preheat a wok or skillet over high heat; add 2 tbsp peanut oil. Stir-fry green onion and bell pepper for 2 minutes. Remove.

Add a little more oil, add the walnuts and stir-fry for 2 minutes, or until golden brown or a little darker. Remove.

Add half the chicken pieces (add oil as needed, sparingly) & stir-fry for 2 minutes until golden brown. Remove

Add more of the oil and stir-fry 2nd half of the chicken for 2 minutes.

Return all the chicken to the wok and stir in the soy sauce mixture. Cook and stir until bubbly.

Stir in the vegetables and walnuts, cover and cook for 1 minute on medium heat covered.

Serve immediately with your rice and maybe some chilled Japanese plum wine. I think you'll really get some compliments for this dinner.

Makes 2 large servings.