Recipe by Kimke
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!
Top Review by lynnda
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.
- 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 See How It's Made
- In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
- stir-fry green pepper& green onions in hot
- Remove.oil for 2 minutes or till crisp& tender.
- Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
- Add half the chicken to hot wok; stir-fry 2 minutes.
- Stir-fry remaining chicken 2 minutes.
- Return all chicken to wok.
- Stir in soy mixture into chicken.
- Cook& stir till thickened and bubbly.
- Stir in veggies.
- Cover and cook 1 minute more.
- Serve with rice.