Favorite Ingredients Friday for July 6

Here's a recipe for one of my favorite chicken dishes. The toasted walnuts are the secret to the fabulous taste!

WALNUT CHICKEN

3 tsp. cornstarch, divided
3 Tblsp. soy sauce, divided
1 pound boneless skinless chicken breast, cut into 1/4” strips
1 Tblsp. water
1 1/2 tsp. vinegar
1 1/2 tsp. sugar
Dash of hot pepper sauce
1/2 cup walnut halves
3 Tblsp. vegetable oil
1 medium green pepper, cut in 1” pieces
1/2 tsp. ground ginger

In bowl combine 1 tsp. cornstarch and 1 Tblsp. soy sauce until smooth;
add chicken and toss to coat. Cover and refrigerate 30 minutes.
Meanwhile, in a bowl combine next four ingredients with remaining
cornstarch and soy sauce; set aside.

In skillet, sauté walnuts in oil until toasted. Remove with a slotted
spoon and set aside. In same skillet and same oil, stir-fry chicken
until juices run clear. Add green pepper and ginger to skillet; cook
and stir 3 minutes or until pepper is crisp-tender. Stir reserved
cornstarch mixture and add to skillet. Bring to boil; cook and stir 2
minutes or until thick and bubbly. Stir in walnuts.

Serve with or alongside rice -- either plain white rice or fried rice. I like to serve it with a tossed green salad with mandarin oranges added.

Makes 4 servings.

This wonderful recipe is from a Quick Cooking magazine of some years ago. We love it!