Walnut Chicken Skillet

Ingredients

• 2 tsp. cornstarch, divided
• 3 Tbsp. soy sauce, divided
• 1 lb. boneless skinless chicken breasts, cut into 1/4 inch strips
• 1 Tbsp. water
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• 1 1/2 tsp. vinegar
• 1 1/2 tsp. sugar
• dash hot pepper sauce
• 1/2 cup walnut halves
• 3 Tbsp. vegetable oil
• 1 medium green pepper, cut into 1 inch pieces
• 1/2 tsp. ground ginger
• hot cooked rice

Directions

In a bowl, combine 1 tsp. of cornstarch and 1 Tbsp. soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.

By Robin from Washington, IA