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Serves 4
1
pound boneless chicken thighs
1/2 cup beef broth
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon white vinegar
1 teaspoon sugar
1 teaspoon grated ginger
1 teaspoon cornstarch
2 teaspoons
vegetable oil
2 sliced green onions
1 chopped garlic clove
1 sliced
green pepper
1/2 cup chopped walnuts
2 cups cooked rice
Rinse
chicken thighs. Pat dry and cut into 3/4 inch pieces. Remove any visible fat.
Place thigh meat in medium sized bowl. In another bowl, combine beef broth, dry
sherry, soy sauce, vinegar, sugar and ginger. Pour enough of the mixture to
moisten the thigh meat. Stir well. Marinate 10 minutes. Add cornstarch to
remaining broth mixture. Set aside.
In wok or large skillet over high heat,
heat oil. Add thigh meat, green onions, and garlic. Stir fry for 3 minutes or
until browned. Add green pepper; stir fry one minute longer.
Stir remaining
sauce and add to wok. Boil one minute, stirring constantly. Stir in walnuts.
Serve immediately over hot rice.
