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1
In medium bowl, combine soy sauce, sherry, cornstarch, jelly.
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2
Stir in chicken and set aside.
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3
In a wok or large frying pan, heat 1 tblsp oil.
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4
Add walnuts and cook until golden, about 5 minutes, stirring frequently.
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5
Remove pan from heat, sprinkle nuts with sugar.
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6
Spoon walnuts onto paper towels to drain.
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7
Add 1/3 cup oil to hot pan; heat.
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8
Add green peppers and salt; cook, stirring quickly until tender-crisp, about 3 minutes.
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9
Spoon peppers into a bowl; set aside.
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10
Add onions to pan; cook until lightly browned but not burned.
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11
Add onions to bowl with peppers.
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12
Now cook the chicken mixture, stirring quickly and frequently, until tender, about 5 minutes.
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13
Return peppers and onions to pan, stir and heat through.
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14
Spoon mixture into a warm bowl; sprinkle walnuts over.
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15
Serve with rice.
