Instructions: Combine soy sauce, cornstarch and then peanut oil in flat bottom bowl. Add ginger. Slice partially frozen chicken breast into slices between 1/8 to 1/4 inch thick. Drop into soy marinade and let sit 1 hour. Saute walnuts in 1 tablespoon oil until golden, watch constantly. Takes less than 5 minutes. Remove from pan to drain on paper towel. Lightly salt nuts. Heat 1 tablespoon oil (peanut is best). Stir-fry chicken, about 4 to 7 minutes.

Add walnuts and (or) blanched pea pods. Cook 1 minute longer. Serve over a bed of rice. Recipe may be doubled, tripled.

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