STIR-FRIED CHICKEN AND WALNUTS

I discovered this great stir-fry dish over 22 years ago in the Food Guide section of the Chicago Tribune.  It originated from the Szechwan House restaurant in Chicago.  I’ve been making variations of it for years.  The walnuts which are sweetened with honey and sugar and fried quickly first are the perfect complement to the spiciness of the rest of the dish.  The flavors and textures are fabulous.  I like to serve it over brown rice.  When my sons were young and ran through the door wanting an after school snack,  their friends may have been having cookies and milk, but they were enjoying leftover stir-fried chicken with walnuts!