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.