Recipe: Chinese Walnut Chicken (serves 12-15)

CHINESE WALNUT CHICKEN

2 cups coarsely broken walnuts
1/2 cup salad oil
4 lbs. chicken breasts (raw) boned and cut lengthwise in very thin strips
1 cup diced onion
3 cups chicken broth
1 1/2 cups bias-cut celery slices
1 (5 oz.) can bamboo shoots, drained (approx. 2/3 cup)
1 (5 oz.) can water chestnuts, drained and sliced
4 tbsp. cornstarch
1/2 cup soy sauce
1/2 cup cooking sherry
1/2 tsp. salt
Hot cooked rice

In skillet, toast walnuts in hot oil, stirring constantly. Remove nuts to paper towels to drain.

Put chicken into skillet and brown rapidly and transfer to Dutch oven.

Saute onion and add to chicken.

Add broth, cover and simmer 45 minutes.

Then add vegetables to chicken and cook uncovered 5 minutes or until vegetables are slightly tender.

Combine cornstarch, soy sauce, cooking sherry and salt. Pour into Dutch oven and stir until it thickens.

Add nuts just before serving. Serve with hot cooked rice.

Serves 12 to 14
Adapted from source: Chris in Phoenix