Stir soy sauce into cornstarch until blended. Add sherry, ginger (you can use 1/2 tsp dry if needed, but fresh is great!), sugar, salt and red pepper (you can adjust to liking). Set aside.
Preheat wok or large skillet over high heat. Add 1-2 tb cooking oil. Fry peppers and onions for 2-3 min's until crisp tender. Remove. Add walnuts and cook 2 min's or so until golden. Remove. Add more oil if needed. Add half the chicken and cook 2-3 min's. Remove and cook other half of chicken. Put all the chicken back in the wok. Chicken should be cooked most of the way through. Stir soy mixture then pour into wok, cook and stir until thick and bubbly. Stir in vegetables and walnuts and cover and cook 1 minute more. Serve over white rice.
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|Serving Size: 1 Serving (2153g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 746 (36%)|
|Amt Per Serving||% DV|
|Total Fat 82.9g||111 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 44.5g|
|Cholesterol 547.5mg||168 %|
|Sodium 1844.2mg||64 %|
|Potassium 7314.6mg||192 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 25.2g||101 %|
|Sugars, other 46.9g|
|Protein 268.4g||383 %|
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Calories per serving: 2084
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