Chicken and Walnuts – Asian

1. Cut chicken into 1 inch pieces
2. Pre-Heat a Wok or Large Skillet over high heat
3. (Wok works better)
4. Add 1 Tablespoon of Vegetable Oil to hot Wok/Skillet
5. Stir Fry the green and red peppers for 5-7 minutes. Remove to a separate bowl when done.
6. Add a little Vegetable Oil to Wok/Skillet and Stir Fry green onions for 2 minutes or until crisp and tender.
7. Remove green onions to a separate bowl (Or to bowl with green and red peppers if there is enough room in the bowl)
8. Add a little oil to Wok/Skillet and Toast the Walnuts for 1-2 minnutes.
9. Remove from Wok/Skillet
10. Place chicken in Wok/Skillet and stir fry for several minutes. (Until chicken is no longer pink on the inside)
11. Note: Water accumulation will occur and should be drained from Wok/Skillet as we do not want to boil or steam the chicken
12. Reduce heat to a medium and Stir Soy Sauce Mixture (See below) into the Wok/Skillet and stir to blend together for 1 minute, until the mixture begins to thicken.
13. Add all cooked vegetables to the Wok/Skillet and stir well.
14. Cook 1 minute more and serve

Soy Sauce Mixture

1. In a small bowl add the Soy Sauce, Dry Sherry, Grated Ginger, Salt, Sugar, Crushed Red Peppers, and Corn Starch and mix well.
2. Set aside.
3. Note: Stir again just before adding to the Wok/Skillet

Serve over Rice

1. This recipe will serve nicely over 1.5 Cups Long Grain Rice / 3 Cups Water.

   Cut chicken into 1 inch pieces 2 Pre-Heat a Wok or Large Skillet over high heat (Wok works better) 3 Add 1 Tablespoon of Vegetable Oil to hot Wok/Skillet Stir Fry the green and red peppers for 5-7 minutes. Remove to a separate bowl when done. 4 Add a little Vegetable Oil to Wok/Skillet and Stir Fry green onions for 2 minutes or until crisp and tender. Remove green onions to a separate bowl (Or to bowl with green and red peppers if there is enough room in the bowl) 5 Add a little oil to Wok/Skillet and Toast the Walnuts for 1-2 minnutes. Remove from Wok/Skillet 6 Place chicken in Wok/Skillet and stir fry for several minutes. (Until chicken is no longer pink on the inside) Note: Water accumulation will occur and should be drained from Wok/Skillet as we do not want to boil or steam the chicken 7 Reduce heat to a medium and Stir Soy Sauce Mixture (See below) into the Wok/Skillet and stir to blend together for 1 minute, until the mixture begins to thicken. 8 Add all cooked vegetables to the Wok/Skillet and stir well. Cook 1 minute more and serve Soy Sauce Mixture 9 In a small bowl add the Soy Sauce, Dry Sherry, Grated Ginger, Salt, Sugar, Crushed Red Peppers, and Corn Starch and mix well. Set aside. Note: Stir again just before adding to the Wok/Skillet Serve over Rice 10 This recipe will serve nicely over 1.5 Cups Long Grain Rice/3 Cups Water. TIP: Rinse the Long Grain Rice before cooking to reduce the rice clumping/sticking together.