Szechuan Walnut Chicken Stir-Fry

oz. boneless, skinless chicken breasts, cut into ½ inch cubes

Tbsp. peanut oil

1 ½ c. carrots, thinly sliced

½ c. yellow onion, cut into ½ inch wedges

c. green pepper, sliced 1 ¼ inch strips

¼ c. chopped walnuts

Seasoning Sauce:

tsp. cornstarch

Tbsp. San-J Tamari Sauce

Tbsp. San-J Szechuan Sauce

Tbsp. water

Add seasoning sauce ingredients together and set aside. Place oil in wok and heat to medium-high (350 °F). Add carrots and stir-fry for 1 minute. Add onions and green peppers and stir-fry for 2 minutes. Remove from the wok. Stir-fry chicken 2 minutes or until done. Add vegetable mixture and seasoning sauce. Stir-fry until thickened. Serves 3.