1. 1. Cut chicken into 1/2 inch cubes. Add salt, egg white and cornstarch. Mix thoroughly with hand. 2. 2. Deep-fry chicken in deep hot oil for two minutes. Remove and drain. 3. 3. In same oil over low heat, deep-fry walnuts in strainer until golden brown. Set aside. Drain oil. 4. 4. Re-heat two tablespoons oil in wok. Stir-fry red and green peppers for one minute. Remove. 5. 5. Re-heat two tablespoons oil in wok. Add bean sauce. Stir three minutes. Lower heat. Add sugar. Stir thirty seconds, then add stock and sherry. Stir until dark brown. 6. 6. Turn up heat. Pour in chicken and peppers. Stir-fry quickly one minute. Remove to platter. 7. 7. Sprinkle fried walnuts over chicken and serve. 8. 8. Note: May be prepared in advance though step 5. Do not freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
