1 chicken breast
3/4 c. walnuts
3/4 c. green peppers, diced
1/2 tsp. sugar
3 tbl. hoisin sauce + 1/2 c. broth

CHICKEN MARINADE:

1 egg white
1/2 tsp. salt, optional
2 tsp. tapioca starch
1 tbl. light soy
1 tbl. sesame oil
  1. Julienne chicken then mix in marinade.
  2. Cut up pepper.
  3. Fry walnuts in hoisin sauce and broth. Set aside.
  4. Fry chicken then add green peppers, cover 1 minute. Then add wine, sugar, and walnuts.
  5. If dry add 1/4 broth. Mix, serve.

OPTIONAL:

Deep fried rice noodles
Stir fried Chinese broccoli
Emerald rice