Ingredients
2 teaspoons cornstarch, divided3 tablespoons soy sauce, divided1 pound boneless skinless chicken breasts, cut into 1/4-inch strips1 tablespoon water1-1/2 teaspoons white vinegar1-1/2 teaspoons sugarDash hot pepper sauce1/2 cup walnut halves3 tablespoons canola oil1 medium green pepper, cut into 1-inch pieces1/2 teaspoon ground gingerHot cooked rice
Preparation
In a large 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 small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.
In a large skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until no longer pink.
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 with rice.
