Chicken and Nuts

Ingrédients

Marinade:

2 1/2 T. soy sauce

1 tsp. sherry

1/4 tsp. onion powder

1/8 tsp. pepper

2 T. corn starch

2 thin slices ginger, or 1/4 gin- ger powder

1 lb. raw chicken breast, diced

1 T. soy sauce

1/2 small onion, chopped or 2 cloves of garlic, crushed

1 cup celery, diced

1/2 cup water chestnuts, diced or 1/2 cup bamboo shoots, diced

1 cup green pepper, diced (red ones preferable)

1 tsp. corn starch and blended with 1 T. of water

1/2 cup water

1/4 cup walnut, cashews, pea- nuts or almonds

4 T. oil

Pinch of pepper

Instructions

1/4 cup walnut, cashews, pea-

• Marinate chicken with first 6 ingredients

• Heat oil in non-stick pan, stir- fry nuts until light brown (takes less then 1 minute). Remove fried nuts in a small bowl

• Stir-fry chicken in the remain- ing oil until color turns, remove to a dish.

• Sauté onion or garlic in the re- maining oil, add celery, pepper, water chestnuts, 1 I soy sauce, 1/2 cup water, 1 teaspoon corn- starch, pinch of pepper to taste. Stir and mix for 1 minute.

• Mix with cooked chicken,, re- move to a serving dish and gar- nish with fried nuts. Serve hot.

You can marinate the chicken in advance and it can be frozen for weeks. Before using, thaw com- pletely.

Makes 6 to 8 servings