Walnut Chicken Skillet

Source: April, Jan. 2000

Ingredients

• 2 teaspoons Cornstarch, divided
• 3 Soy Sauce, Divided
• 1 lb. Boneless Skinless Breasts Cut Into ¼ Inch Strips
• 1 Water
• 1½ teaspoons Vinegar
• 1½ teaspoons Sugar
• ds Hot Pepper Sauce
• ½ cup Walnuts Halves
• 3 Veg. Oil
• 1 Green Pepper, Cut Into 1-Inch Pieces
• ½ teaspoon Ground Ginger
• Hot Cooked Rice

Method

In a bowl, combine 1 tsp of cornstarch and 1 tbsp soy sauce until smooth, add chicken and toss to coat. Cover and refrig for 30 min. Combine water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted. Remove with slotted spoon and set aside. In the same skillet stir-fry chicken until juices run clear. Add green pepper and ginger to skillet; cook and stir for 3 min, or until pepper is crisp tender. Stir cornstarch mixture; add to skillet.