½ cup walnuts

3 tablespoons cornstarch

1 small onion

1 teaspoon granulated sugar

1 small red sweet pepper

1 tablespoon soy sauce

1/3 cup oil

3 tablespoons sherry

1 ½ cups cooked chicken, cut in strips

1 8-ounce can water chestnuts, sliced

1 ¼ cups white stock

cooked rice

Saute the coarsely broken walnuts, sliced onions and sliced sweet pepper in the oil until the onion and pepper are tenders but not brown. Stir in the chickens and add the stock. Mix the cornstarch and sugar together smoothly with the soy sauce, add to ingredients in pang and simmer gently for 3 minutes. Add the sherry and water chestnuts and warm through, Serve hot with cooked rice.