Redfield Recipes: Chicken With Walnuts

Chicken with Walnuts

From Dad's Recipe Box

1	cup	walnut halves
1	cup	oil
1	Tb	dark soy sauce
1	Tb	dry sherry
Group A
2	boneless, skinless chicken breasts, cut into ¹/₂" cubes
¹/₂	egg white
1	Tb	cornstarch
¹/₂	tsp	sugar
	salt to taste
¹/₄	tsp	MSG
Group B
3	slices peeled fresh ginger
4	cloves flattened garlic
8	hot dried red peppers (or Tobasco Sauce)

Mix ingredients from group A in a bowl and refrigerate for ¹/₂ hour.

Heat oil in wok. Add A and stir fry for 45 seconds over high heat. Remove A and reserve.

Add walnuts to hot oil. Cook until golden brown. Do not overcook! (Note: walnuts are already dark brown, so it can be difficult to tell when they are getting golden brown. Make sure at least some of them are in pieces where you can see the paler inner nutmeat and watch for that to turn golden. They go from perfect to overdone very quickly and will cook a little after you take them off the heat, so be careful!) Reserve walnuts and discard all but 1 Tb of the oil.

Cook ingredients from group B in the remaining oil for about 10 seconds. Discard B (but keep the oil). Add the soy sauce and the reserved group A ingredients, and cook for another 10 seconds. Add the sherry and cook for another 10 seconds. Put it in a serving dish and eat over rice!