Instructions: Set aside cut-up chicken. In small bowl, blend soy sauce into cornstarch: stir in sherry, gingerroot, sugar, salt and crushed red pepper flakes.

Heat 1 tablespoon oil in gourmet 10-inch nonstick pan for 2 minutes over medium-high heat. Stir-fry green pepper and onions (2 min.): add to bowl.

Stir-fry walnuts (1-2 minutes) until golden; add to bowl. Add remaining oil, if necessary, and reheat. Stir-fry chicken (2-3 min.) until white.

Stir soy sauce mixture into chicken, cooking until thickened. Add vegetables and walnuts; cook (1 min.) until heated through. Serve over hot cooked rice.

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