|Boneless chicken strips||450 Gram|
|Chicken stock||160 Milliliter|
|Soy sauce||30 Milliliter|
|Safflower oil||45 Milliliter|
|Snow peas||375 Milliliter|
|Button mushrooms||120 Gram|
|Sliced celery||250 Milliliter|
|Onion||1 , sliced|
|Green bell pepper||1 , sliced|
|Walnut pieces||180 Milliliter|
Toss the chicken with the sherry and marinate for 30 minutes.
Blend the chicken stock, soya sauce and cornstarch together in a mixing bowl.
Heat 2 tbsp (30 ml) of oil in a wok, add the chicken, and fry thoroughly.
Remove the meat, add the remaining oil and fry the vegetables.
Return the chicken and add the broth.
Simmer for 2 minutes.
Stir in the walnuts and serve with steamed rice.