Chicken Stir-Fry With Vegetables And Walnuts (Recipe)

Ingredients

1/2 cup water

1/4 cup soy sauce

2 tablespoons dry sherry

4 teaspoons cornstarch

1 teaspoon ground ginger

3 tablespoons cooking oil

3/4 cup walnuts

2 cloves garlic, sliced

8 ounces fresh mushrooms, sliced (3 cups)

2 whole chicken breasts, halved, skinned, boned and cut into 3/4-inch pieces

1 medium red sweet pepper, cut into into strips

1/2 medium green sweet pepper, cut into thin strips

1 bunch green onions, trimmed and sliced diagonally (1/2 cup)

2 cups fresh bean sprouts, rinsed and drained

2 to 2 1/2 cups hot cooked rice

Steps

1. In a small bowl, stir together the water, soy sauce, sherry, cornstarch and ginger until the cornstarch is dissolved.  Set aside.

2. In a large heavy skillet or wok, heat 1 tablespoon of the cooking oil.  Add the walnuts and cook and stir over medium-low heat about 3 minutes or until the walnuts are slightly toasted.  Using a slotted spoon, transfer the walnuts to a large bowl and set aside, reserving the oil in the skillet.

3. Add the garlic to the skillet.  Cook and stir about 2 minutes or until the garlic is slightly browned.  Remove the garlic from the skillet and discard.

4. Add 1 tablespoon of the cooking oil to the skillet.  Add the mushrooms.  Cook and stir over medium-high heat for 3 to 4 minutes or until the mushrooms are lightly browned.  Using a slotted spoon, transfer the mushrooms to the bowl containing the walnuts.

5. Add the remaining cooking oil to the skillet.  Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.  Using a slotted spoon, transfer the chicken to the bowl containing the walnuts and mushrooms.

6. Add the red sweet pepper, green sweet pepper and green onion to the skillet.  Cook and stir about 1 minute or until the vegetables are just crisp tender.  Stir the cornstarch mixture, then add it to the skillet.  Cook and stir until the mixture is thickened and bubbly.  Cook and stir for 1 minute more.

7. Return the walnuts, mushrooms and chicken to the skillet.  Add the bean sprouts.  Stir gently to coat the mixture with the sauce; heat through.  Serve with the hot cooked rice.

Tips:

If fresh bean sprouts aren't available, you can substitute one 16-ounce can of bean sprouts.  Before using, place the fresh or canned bean sprouts in a strainer and rinse under cold water.

If you use a deep skillet or wok, you will find it easier to stir and toss the foods without making a mess.

From : America's Best-Loved Community Recipes