Serving Size: 2
1 whole skinless boneless chicken breast — cut into 1/2″ cubes
2 teaspoons cornstarch
1 tablespoon sherry
2 tablespoons oil
1 cup walnuts — coarsely chopped
1 teaspoon minced ginger root
1/2 cup bamboo shoots — sliced
1/4 cup chicken stock
In mixing bowl combine chicken cubes, cornstarch and sherry. Toss to
coat. Allow to stand 15 minutes, stirring occasionally.
Preheat oil in electric wok at 350 degrees. Add walnuts and stir fry 2 to
3 minutes. Remove and drain.
Increase temperature setting to 375 degrees. Add ginger, stir fry 30
seconds. Add chicken mixture, stir fry 2 minutes, push up sides of wok,
add bamboo shoots, stir fry 1 minute. Add stock and combine all
ingredients. Cover wok and cook 2 to 3 minutes. Add walnuts just before
serving. Reduce setting to warm for serving.