Ingredients
1. Boneless chicken thighs (1pound)
2. vegetable oil (2tsp)
3. cornstarch (1tsp)
4. grated ginger (1tsp)
5. sugar (1tsp)
6. white vinegar (1tsp)
7. soy sauce (2tsp)
8. dry sherry (2tsp)
9. beef broth (1/2c)
10. cooked rice (2c)
11. chopped walnuts (1/2c)
12. sliced green pepper (1)
13. chopped garlic (1clove)
14. sliced green onions (2)

Method of preparation:-
1. Take chicken thighs, wash them and pat dry them and then cut them into ¾ inch pieces. Take away any visible fat.

2. Take a bowl of medium size; place the meat thighs in it. Take another bowl, mix beef broth, vinegar, soy sauce, dry sherry, ginger and sugar in it. Pour this mixture on thigh meat to wet it. Mix it well and keep it for 10 minutes to marinate. Mix cornstarch in the left over broth and keep it aside.

3. Take a large frying pan, place it over high heat. Heat oil in it and add garlic, green onions and thighs meat in it. Fry it for about 3 minutes until it gets brown. Add green pepper in it and fry for about 1 minute. Mix the left over sauce and add it to the pan.

4. Keep it to boil for about 1 minute by stirring regularly. Mix walnuts in it and then serve it at once on hot rice.

Number of servings – 4