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Walnut Chicken Skillet

2 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon water
1-1/2 teaspoons vinegar
1-1/2 teaspoons sugar
Dash hot pepper sauce
1/2 cup walnut halves
3 tablespoons vegetable oil
1 medium green pepper, cut into 1-inch pieces
1/2 teaspoon ground ginger
Hot cooked rice

In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce

Printed from tasteofhome.com Aug 21, 2008

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Walnut Chicken Skillet cont.

until smooth; add chicken and toss to coat. Cover and refrigerate for
30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot
pepper sauce and remaining cornstarch and soy sauce; set aside. In a
skillet, saute walnuts in oil until toasted; remove with a slotted
spoon and set aside. In the same skillet, stir-fry chicken until
juices run clear. Remove and keep warm. Add green pepper and ginger
to skillet; cook and stir for 3 minutes or until pepper is
crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a
boil; cook and stir for 2 minutes or until thickened and bubbly.
Return chicken and walnuts to pan. Serve over rice.

Yield: 4 servings.