|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Boneless chicken breasts||1 Pound, cut into 1 inch pieces|
|Vegetable oil||4 Tablespoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), cut in half|
|Chopped walnuts||1 Cup (16 tbs), coarsely chopped|
Make a marinade of the soy sauce sherry, and ginger.
Add chicken pieces; let stand for 1/2 hour.
Heat large skillet (wok can be used); Add 2 tablespoons oil Saute onions, garlic, and walnuts 2 to 3 minutes.
Remove garlic halves.
Set aside onion and walnut mixture in a bowl.
Heat remaining oil; add chicken pieces with the liquid.
Stir this about 5 min utes, then add walnuts and onions; stir together 2 minutes more.
Spoon the chicken mixture over hot rice.