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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers-don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy! Ingredients:
1 1/2 lbs chicken, cut into 1 inch pieces |
4 tablespoons soy sauce |
4 teaspoons cornstarch |
2 tablespoons dry sherry |
2 teaspoons ginger, if you like more ginger (or more, i use fresh but dry works in a pinch but fresh is better) |
1 teaspoon sugar |
1 teaspoon crushed red pepper flakes |
2 tablespoons cooking oil (or more) |
2 green peppers |
8 green onions |
1 cup walnut halves |
Directions:
1. In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
2. stir-fry green pepper& green onions in hot
3. Remove.oil for 2 minutes or till crisp& tender.
4. Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
5. Remove.
6. Add half the chicken to hot wok; stir-fry 2 minutes.
7. Remove.
8. Stir-fry remaining chicken 2 minutes.
9. Return all chicken to wok.
10. Stir in soy mixture into chicken.
11. Cook& stir till thickened and bubbly.
12. Stir in veggies.
13. Cover and cook 1 minute more.
14. Serve with rice.
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