Total Time
Prep 20 mins
Cook 10 mins

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 Nutrition


  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.
Most Helpful

I tried this delicious recipe tonight for dinner and everything worked well. The only thing I might add in the future would be some vidalia onions. I will serve it on rice next time. Very good and very healthy...thank you for sharing.

lynnda July 09, 2007

Loved it! Thanks for the recommendation of cutting back on the soy sauce and adding a bit of water. I had to leave out the green peppers and onions but added chopped mushrooms and squash. Delicious!

KDSASmith April 11, 2007

I would not make this recipe again. While I enjoyed the chicken and walnut combination, there are problems with the sauce. I cut back on the soy sauce to 3 T. like most reviewers advised, but that didn't solve the problem completely. There is only about 1/3 cup sauce in the entire recipe, and it became very thick and strong-tasting. I'd advise comparing other sauces to see if there is a better ratio of ingredients.

Cookin'Diva March 08, 2007