4 boneless/skinless chicken breasts cut into bite-size pieces
1 green pepper, cut into 3/4-inch pieces
2 red bell peppers, cut into 3/4-inch pieces
12 green onions, sliced into 1-inch pieces
2/3 cup Fancy Large Black Walnuts
4 to 6 Tbsp. cooking oil
2 tsp. sugar
4 tsp. cornstarch
2 tsp. grated fresh ginger
2 cloves garlic, minced
6 Tbsp. soy sauce
4 Tbsp. dry sherry
3/4 tsp. crushed red pepper
In a small bowl, mix together the sugar, cornstarch, grated ginger, and garlic. Mix in the soy sauce and dry sherry. Add the crushed red pepper; set mixture aside.
Heat 2 tablespoons of the oil in a wok or large skillet; cook and stir the pepper and onions for 2 minutes; remove from wok and set aside.
Cook and stir black walnuts for 1 to 2 minutes; remove and set aside.
Cook and stir chicken in remaining oil for 3 to 4 minutes, or until it turns white. Add the soy sauce mixture to wok with the chicken and cook, stirring until thickened. Add the vegetables and black walnuts to the skillet. Cook for 1 to 2 minutes.
Serve immediately over rice. Serves 6.