Diced Chicken with Walnuts

After seafood and fish, chicken is the most esteemed by the southern Chinese, especially the Cantonese. This is a classic dish, served as a side dish with rice for lunch or dinner.

pound boneless, skinless

chicken breast, cut into bite-size cubes

1 cup walnuts or cashew nuts about 4 cups peanut oil

3 slices fresh ginger

1 green onion, sliced into 2-inch pieces

1 large green bell pepper, cut into similar sized cubes as chicken

Marinade
• 1 egg white, beaten
• 1 TBS cornstarch
• 1 TBS soy sauce

Seasoning
• 2 TBS soy sauce
• 1 TBS rice wine (optional)
• 1⁄2 TBS vinegar
• 1⁄2 TBS cornstarch
• 1⁄2 tsp salt
• 1 tsp sugar

• Mix chicken thoroughly with marinade ingredients. Set aside for 30 minutes. Roast nuts in a 3508F oven for 5–10 minutes. Set aside.
• In a bowl, mix thoroughly all seasoning ingredients. Set aside. In a wok, heat enough oil for deep-frying to medium hot. Deep-fry chicken for 1 minute.
• Remove and drain on paper towels. Pour off all oil from wok; add 2 tablespoons fresh oil. Heat oil at high heat; stir in ginger and stir-fry for 1 minute.
• Add green onion, stir-fry for a few seconds. Stir in green pepper.
• Stir in chicken and seasoning sauce; fry until thickened and heated thoroughly.
• Stir in walnuts. Serve at once.