Chicken with Walnuts

We had this the other night for dinner, it's just been a crazy week and I haven't had a chance to post it yet.  I almost always have chicken in the freezer as well as walnuts so this was pretty easy to throw together.  This is a favorite stir fry of ours.  It gave me a chance to again use a new discovery.  I had wondered about the pre-grated ginger in a tube.  Used it and loved it!  Yes, it's more expensive than buying a piece of gingerroot but it sure is easier and there's probably less waste.

Chicken with Walnuts

3 Tbsp. soy sauce
2 Tbsp. dry sherry
2 tsp. cornstarch
1 tsp. sugar
1/2 tsp. crushed red pepper (optional)
2 boneless chicken breasts
2 Tbsp. cooking oil
1 c broken walnuts
1 tsp. grated gingerroot
2 medium green peppers, cut into 3/4 inch pieces
4 green onions, bias-sliced into 1 inch pieces
2 c hot cooked rice

For sauce, in a bowl stir together soy sauce, sherry, cornstarch, sugar, and red pepper. Set aside. Rinse chicken and pat dry.  Cut into 1-inch pieces; set aside.

Preheat a wok or large skillet over high heat; add oil.  (Add more as necessary during cooking)  Stir-fry walnuts in hot oil about 1 minute or till lightly toasted.  Remove from wok or skillet.  Add gingerroot; stir-fry for 15 seconds.  Add green peppers and green onions; stir-fry about 3 minutes or till crisp-tender.  Remove vegetables from the wok.

Add the chicken to the wok; stir-fry for 2-3 minutes or till no longer pink.  Push chicken from the center of the wok.  Stir sauce; add to center of wok.  Cook and stir till thickened and bubbly.  Stir in walnuts and vegetables; cook and stir for 1-2 minutes more or til heated through.  Serve with rice.