A luscious stir-fry entrée to serve over steaming hot rice.  My husband, Joe, is a great lover of rice.  He must have been served rice often by his Mother who also loved rice.  As luck would have it, he had a roommate when he was in aviation school that was from Hawaii.  The roommate was of Japanese and Hawaiian ancestry and needless to say, a rice lover.  Being “starving students” and rice lovers they ate rice three times a day.  When I suggest this entrée for dinner, I always get an enthusiastic “Yes, and please make plenty!”

Cooking Tip:
Chicken Breast: easier to cut when it is partially frozen using a sharp knife.

This recipe can be doubled, but I begin from scratch to make more than 8 servings
Therefore, I usually do not make this for a large number of guests. One recipe serves 4.
Green onions are a key ingredient.  Other onions will work, but the green ones give the best flavor
I use Basmati white rice, but you may prefer another kind, your choice.



1- 1/3 pounds chicken breast
3 T. soy sauce
2 tsp. cornstarch
2 T. cooking sherry
1 tsp. ground ginger
1 tsp. sugar
½ tsp. salt
½ tsp. crushed red pepper
3 to 4 T. olive or vegetable oil, divided
1 large green pepper, cut into long thin strips, then cut strips in half
1 large sweet red pepper, cut into long thin strips, then cut strips in half
1 whole bunch green onions, sliced (including most of the green tops)
1 cup walnut halves, broken in half
Cooked white rice (I use 1½ cups of raw Basmati rice to make enough cooked rice to hopefully feed Joe)

Cut chicken into 1-inch pieces, and set aside.  In a small bowl, stir together soy sauce and cornstarch.  Then add sherry, ginger, sugar, salt, and crushed red pepper; blend and set aside.  Heat 2 T. of the oil in a large skillet or wok until very hot, but not smoking.  Stir-fry the green and red peppers for 3 to 4 minutes; remove to a bowl.  Lower the heat to medium, then add remaining 1T. oil and stir-fry walnuts until golden, about 2 minutes.  Remove the walnuts to the bowl with peppers and onions.  Add a small amount of oil, if needed, to stir-fry 1/2 of the chicken pieces.  Cook until done; remove to a dish.  Then, stir-fry the remaining chicken until done.  Return all the chicken to the skillet. Vigorously stir the soy sauce mixture made earlier.  Quickly pour it over the chicken pieces to coat them as the mixture thickens; then stir in the remaining ingredients to mix all together.  Stir-fry for 1 more minute.  Serve hot, over the hot rice.  Serves 4.


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