2 ½ lb. Boneless, skinless chicken breast pieces
5 Tbsp. Soy sauce, low sodium
2 Tbsp. Cornstarch
3 1/3 Tbsp. Wine, dry sherry
2 tsp. Ginger root, grated
¾ tsp. Red pepper, crushed
2 Tbsp. Canola oil
8 oz. Green pepper, medium dice, 3/8”
¼ cup Scallions, sliced on bias, 1/8”
3 oz. English walnut halves.

1. Cut the scallions on the bias into 1/8” strips. Set aside.
2. In a bowl, blend the soy sauce into the cornstarch. Stir in the sherry, ginger root and Red pepper.
3. Preheat a wok or a large non-stick skillet over high heat. Add the oil. Stir fry the scallions and green peppers in the hot oil for 2 minutes. Remove. Add the walnut halves to the wok. Stir fry for 1-2 minutes, or until just golden. Remove.
4. Add chicken to appropriate size pan. Be careful not to overcrowd. Stir fry until opaque. Remove. Stir fry the soy mixture. Add the chicken, vegetables and walnuts. Cover and cook until mixture is heated to 165º.
5. Hold at 160º until service.

Nutrition Information:

Portion Size: 6 oz.
Calories: 296
Sodium: 316 mg
Cholesterol: 76 mg
Fat: 9 g