Walnut Chicken

I remember this recipe being in Betty Crocker's Cookbook or one like it sometime in the early '90's . Anyway, it's a very nice recipe... great served on brown rice.

Ingredients:

2 - 3 Tablespoons olive oil
1 bunch green onions (scallions) cut on bias, about ½ inch long. Include green stems.
1 or 2 green (bell) peppers, cut into ½ inch pieces
3 - 4 boneless chicken breasts
1 cup chopped walnuts

4 - 5 Tablespoons soy sauce
3 - 4 Tablespoons dry Sherry - use the real thing
1 Tablespoon sugar
1 - 2 Tablespoons grated fresh ginger
1 teaspoon red pepper flakes
2 Tablespoons cornstarch

Directions:

Mix soy sauce, sherry, sugar, ginger, pepper flakes and cornstarch in a small measuring cup. Stir well to make sure cornstarch is dissolved. Set aside. (I sometimes increase the amount of this marinade if I want more "gravy."

In a large skillet, sauté’ onions and peppers in olive oil on medium to high heat or a couple of minutes…but not too long or they’ll get mushy. Put them in a bowl when done. (They should still be “crisp”.)

Sauté’ walnuts in the skillet with a little new olive oil for a minute or two. Don’t burn them. Add them to the bowl with peppers and onions.

Sauté’ chicken in one or two batches until white. Don’t over-cook! (You may need to add a little more olive oil to keep chicken from sticking to the pan.)

Return everything to the skillet then pour the soy sauce mixture over the onions, peppers, walnuts, and chicken. Cook on medium heat until sauce bubbles and thickens… maybe 2 - 3 minutes.

Turn off heat and serve immediately with rice, preferably brown rice that’s been cooked in chicken broth instead of water.