1.5 lbs. boneless skinless chicken breasts
½ tsp garlic salt
1 red bell pepper
¼ inch piece fresh ginger
3 green onions
2/3 cup walnut halves
1 ½ tbsp peanut oil

Sauce:
2 tbsp soy sauce
1 tbsp sherry
½ tbsp Chinkiang vinegar
½ tbsp cornstarch
½ tsp salt
1 tsp sugar

1. Remove as much fat from the chicken as possible and then cut it into ½ inch pieces. Place these pieces on a plate and sprinkle them with the garlic salt, mixing it in thoroughly. Then let the chicken sit a room temperature while preparing the other ingredients.


2. Rinse the red pepper under cold running water and dry it thoroughly. Then remove the stem, seeds and inner white meat and cut the rest of the pepper into ½ squares and set them aside.


3. Peel the ginger and mince it.


4. Rinse off the green onions and dry them thoroughly. Then cut off the ends and discard and dice the remaining stalks and set them aside.


5. Next, in a cup mix together all of the ingredients for the sauce.


6. Then begin cooking by heating a wok or non stick pan on high. Once hot, add the walnuts and stirring constantly, cook them for less than a minute, just until they are lightly toasted. Then remove them immediately and place them on a plate.


7. Next add just one tablespoon of the peanut oil and let it get hot.


8. When the oil is hot add the chicken and let it cook for 5 to 7 minutes, or until lightly browned. Then remove it from the wok and place it on the plate with the walnuts.


9. Next add the remaining ½ tablespoon of peanut oil and let it get hot. Then add the ginger and stir fry for 30 seconds, or until fragrant.


10. Then add the red bell pepper and stir fry for 2 minutes, or until crisp tender.


11. Then return the chicken and walnuts to the wok and stir until everything is heated through.


12. Then add the sauce mixture and the green onions and stir until the sauce thickens. Serve immediately. This is delicious served over white steamed rice and makes about 3 servings of stir fried chicken with walnuts, enjoy.