Walnut Chicken Skillet

From Quick Cooking (Jan./Feb. 2000), page 19.

Prep: 5-10 min + marinating / Cook: 15 min
Yield: 4 servings.

2 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1 pound boneless skinless chicken breasts, cut into ¼ inch strips
1 tablespoon water
1½ teaspoons vinegar
1½ teaspoons sugar
Dash hot pepper sauce
½ cup walnut halves (I’ve used pecans)
3 tablespoons vegetable or canola oil
1 medium green pepper, cut into 1-inch pieces
½ teaspoon ground ginger
Hot cooked rice

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

Nutrition Facts:
1 cup = 321 calories, 21 g fat (3 g saturated fat), 63 mg cholesterol, 746 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein