A quick recipe from a classic cookbook (Better Homes and Gardens New Cook Book) this used several leftover ingredients that I had in my refrigerator including two half bell peppers (one green, and one orange) and 3 scallions.
I started by slicing two chicken breasts into about 20 pieces and then slicing the peppers, and scallions. Everything was set aside while I made the sauce which consisted of what was left in my bottle of soy sauce (the recipe says 3 T), 2 t cornstarch, a bit of port wine (in lieu of cooking sherry), a sugar cube, a bit of ground ginger, salt, and crushed red pepper.
Using my indispensable cast-iron skillet I first sautéed the chopped vegetables for two minutes on high heat with orange-infused olive oil (I chose this flavor cooking oil because the recipe lists kumquats as an option for serving). The veggies were removed and then a cup of chopped walnuts were given a turn in the skillet for one minute. They were removed and then the chicken strips were cooked in the skillet. Once they were cooked through (it only took a few minutes) the sauce was added and then the vegetables and walnuts were put back in. Everything was covered and cooked together for another minute.
We had some leftover lemon rice with almonds which we heated in the microwave oven and served with the chicken.
An easy, delicious, and nutritious weeknight meal.
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