6.00 Chicken breast halves -- (boneless, skinless)
2.50 tb Reduced-sodium soy sauce
1.50 tb Water
0.25 ts Salt
3.00 ts Peanut oil
2.00 md Green peppers -- cut into 3/4-inch Pieces
2.00 ts Cornstarch
2.00 tb Dry sherry
1.00 ts Sugar
1.00 ts Grated fresh ginger
0.50 ts Crushed red pepper
4.00 Green onions -- diagonally sliced into 1-inch lengths
0.33 c Walnut halves
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove. Add the rest of the oil and stir-fry half of the chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.
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