Chicken with Walnuts

A large skillet works as well or better than a wok with this dish. Cut back on the red pepper flakes if you're feeling wussy, but even milder it's still tasty - Will & Jan

2 whole medium chicken breasts, skinned, boned and halved lengthwise
3 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon grated fresh ginger
1 teaspoon sugar
½ teaspoon salt
½ teaspoon crushed red pepper
2 tablespoons cooking oil
2 medium green peppers, cut into ¾-inch lengths
4 green onions, bias-sliced into 1-inch lengths
1 cup walnut halves
Hot cooked rice

1. Cut chicken into 1-inch pieces and set aside. In a small bowl stir together soy sauce and cornstarch; stir in sherry, gingerroot, sugar, salt and red pepper. Set aside.
2. Heat a wok or large skillet over high heat; add cooking oil. Stir-fry green peppers and green onions in hot oil 2 minutes or until crisp-tender. Remove from skillet.
3. Add walnuts; stir-fry 1 to 2 minutes or until just golden. Remove from skillet. Stir-fry the chicken, half at a time, for 2 minutes. Return all chicken to skillet. Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve at once with hot rice.