Stir-fried Chicken With Walnuts
Yields: 2 Servings
1 whole skinless boneless chicken breast cut into 1/2″ cubes
2 teaspoons cornstarch cornstarch
1 tablespoon sherry sherry
2 tablespoons oil oil
1 cup walnuts coarsely chopped
1 teaspoon minced ginger root minced ginger root
1/2 cup bamboo shoots sliced
1/4 cup chicken stock chicken stock
In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to coat. Allow to stand 15 minutes, stirring occasionally.
Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to 3 minutes. Remove and drain.
Increase temperature setting to 375 degrees. Add ginger, stir fry 30 seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok, add bamboo shoots, stir fry 1 minute. Add stock and combine all ingredients. Cover wok and cook 2 to 3 minutes. Add walnuts just before serving. Reduce setting to warm for serving.