Servings: 2-3

1 lb. chicken breast or chicken tenderloin
3 green onions
2 green peppers
1 red chili pepper
15 slices ginger
4 cups cooking oil
2 Tablespoons cooking oil

Seasoning sauce:
2 Tablespoons soy sauce
1 Tablespoon rice wine
½ Tablespoon brown vinegar
1 teaspoon cornstarch
½ teaspoon salt
1 teaspoon sugar

Marinate:
½ egg white
1 Tablespoon cornstarch
1 Tablespoon soysauce
2/3 cups walnut (or cashew nuts)

Directions:

Dice the chicken into ½” pieces, and mix thoroughly with the marinade. Let it marinate for 30 minutes.

Cut the green onion into ½” long pieces. Dice the green pepper, and red pepper into ½” pieces, and keep separate.

Cut the walnuts in halves. Using medium high heat, deep fry 2/3 cup of walnut halves while continue stirring for 3 minutes or until golden. Remove the walnut halves and let cool.

Using the same cooking oil in medium high heat, deep fry all the chicken pieces for 30 seconds. If the chicken pieces stick to each other, then that means the oil is too hot and you’ll need to lower the temperature slightly. Remove the chicken and drain off the oil from the wok.

Using high heat, pour 2 Tablespoons of the cooking oil in the wok, and stir fry the ginger slices. Add the green onion, quickly stir fry for a few seconds, then add the green pepper, red chili pepper, and stir fry for 30 more seconds. Add the chicken pieces and seasoning sauce. Stir until the dish is thickened and heated thoroughly.

Place the dish onto a serving plate, sprinkle the walnut halves on top and serve.