Mix cut boned chicken into small pieces (about the size of walnut half) and mix with marinade. Let stand 30 minutes. Crisp the walnut halves by oven or by frying and set aside.
Deep fry the chicken in the oil (that is not too hot). If the chicken pieces stick together, the oil is too hot. Fry about 1/2 minute and remove from oil. With only 2 tablespoons oil in pan, stir-fry the ginger pieces. Add onion; stir quickly for only a few seconds. Then add the green pepper and the hot pepper, if using it. Add the seasoning sauce and stir until thickened. Add walnuts and serve over cooked rice.
By Robin from Washington, IA
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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.