500 g (18 oz) chicken breast fillets
3 tbsp soy sauce
1/2 tsp sugar
1 pinch salt
2 tbsp cornflour
1 red pepper
2 small onions
2-3 celery stalks
5 tbsp oil
4 oz (100 g) 1 cup walnut halves
125 ml (4 fl oz) 1/2 cup hot chicken stock
3 tbsp soy sauce
1/2 tsp sugar
1 pinch salt
2 tbsp cornflour
1 red pepper
2 small onions
2-3 celery stalks
5 tbsp oil
4 oz (100 g) 1 cup walnut halves
125 ml (4 fl oz) 1/2 cup hot chicken stock
method
1. Wash and dry meat; cut into 2 cm (3/4 in) cubes.
2. Mix soy sauce, sherry, sugar, salt and cornflour together and combine with meat.
3. Remove stem, ribs and seeds from red pepper; wash and dry, then cut into strips.
4. Peel and halve onions; cut into strips. String celery, wash and dry, then cut into julienne strips.
5. Heat 1 tbsp oil and brown walnut halves, then remove from pan.
6. Add 1 tbsp oil to pan and brown first celery, then onions and pepper, one minute each over high heat.
7. Take vegetables out of pan.
8. Heat remaining oil in pan, fry chicken cubes for 3 minutes, turning frequently.
9. Turn heat down and pour on chicken stock. Heat vegetables and walnuts briefly in fricassee.
10. Serve with rice.
2. Mix soy sauce, sherry, sugar, salt and cornflour together and combine with meat.
3. Remove stem, ribs and seeds from red pepper; wash and dry, then cut into strips.
4. Peel and halve onions; cut into strips. String celery, wash and dry, then cut into julienne strips.
5. Heat 1 tbsp oil and brown walnut halves, then remove from pan.
6. Add 1 tbsp oil to pan and brown first celery, then onions and pepper, one minute each over high heat.
7. Take vegetables out of pan.
8. Heat remaining oil in pan, fry chicken cubes for 3 minutes, turning frequently.
9. Turn heat down and pour on chicken stock. Heat vegetables and walnuts briefly in fricassee.
10. Serve with rice.
serving amount
serves 3 - 4
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