Walnut Chicken Skillet

Ingredients

• 2 teaspoons cornstarch, divided
• 3 tablespoons soy sauce, divided
• 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 1 tablespoon water
• 1 1/2 teaspoons vinegar
• 1 1/2 teaspoons sugar
• 1 dash hot pepper sauce
• 1/2 cup walnut halves
• 3 tablespoons vegetable oil
• 1 medium green pepper, cut into 1-inch pieces
• 1/2 teaspoon ground ginger
• Hot cooked rice

Directions

In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes.

Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside.

In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender.

Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.