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1. Add cornstarch, light soy sauce, dry sherry and fresh ginger root to large bowl.
2. Add chicken breast chunks to marinade. Toss to coat. Let stand 15 minutes to marinate.
3. Meanwhile, heat wok or large skillet over high heat.
4. Add 2 tablespoons peanut oil.
5. Stir-fry walnuts until golden brown, stirring with slotted spoon. Remove walnuts to paper towels or bowl.
6. Add green onion pieces and finely chopped garlic to wok. Stir fry 1 minute.
7. Stir in pea pods. Stir fry 2 to 3 minutes or until crisp tender.
8. Remove vegetables to bowl with walnuts.
9. Add remaining 2 tablespoons peanut oil to wok.
10. Add chicken breast pieces and marinade to wok. Stir fry chicken 5 minutes or until chicken is no longer pink and beginning to brown.
11. Return walnuts and vegetables to wok. Stir-fry 1 minute.
12. Serve immediately. |
