Title: Chicken Walnut
Categories: Poultry
Yield: 4 Servings

2 tb Peanut oil
1 lb Boned chicken breast; cut
-into thin strips
1/2 ts Salt
1/4 c Snow peas
1/4 lb Small mushrooms
2 oz Bamboo shoots
2 c Chicken broth
1 tb Soy sauce
1/2 ts Sugar
1 1/4 c Roasted walnuts; coarsely
-chopped
1 1/2 ts Cornstarch
1 ts Water

Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom
of the pan. Add the chicken strips and salt and stir-fry for 2 to 3
minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth.
Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts.
Stir well and add the cornstarch mixed with water. Cook just until slightly
thickened. Both the Chicken Walnut and the Beef Kwangton should be served
alongside boiled rice. Boil the rice according to your favorite recipe.

IMPERIAL PALACE

CHINATOWN, SAN FRANCISCO

WINE: GRGICH HILLS CHARDONNAY 81

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.