1 1/3 lb. whole chicken breasts
3 Tbsp. soy sauce
2 tsp. cornstarch
2 Tbsp. chicken broth
1 tsp. each grated ginger root and sugar
1/2 tsp. each salt and crushed red pepper
2 Tbsp. cooking oil
2 medium green peppers, cut into 3/4 inch pieces
4 green onions, bias-sliced into 1 inch lengths
1 c. walnut halves

Skin, halve and bone chicken breasts. Cut chicken into 1 inch pieces. In a small bowl stir soy sauce into cornstarch; stir in chicken broth, ginger root, sugar, salt and red pepper. Set aside. Preheat a wok over high heat; add cooking oil. Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok. Add walnuts to wok; stir-fry 1 to 2 minutes or until just golden. Remove from wok. Add half of the chicken to the hot wok; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok. Stir soy mixture into chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve chicken and vegetables at once with hot cooked rice. Garnish with whole red peppers and fresh cilantro, if desired.