Method

1. In a medium bowl, whisk together the soy sauce, sherry vinegar, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Set aside for 15 minutes.
   

2. Chop the bell pepper, celery, scallions, and garlic.
   

3. In another bowl, prepare the sauce by whisking together all the sauce ingredients together.
   

4. Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the oil. Add the bell pepper, celery, and salt. Cook, stirring frequently about 5 minutes.
   

5. Transfer the vegetables to a large bowl and set aside.
   

6. Add an additional 1/2 tablespoon of oil to the pan and set over high heat. Add the chicken and brown on one side, about 1-1/2 minutes.
   

7. Turn the chicken pieces and continue cooking for about 1-1/2 minutes more.
   

8. Transfer the chicken to the bowl with the peppers and celery.
   

9. Add another 1/2 tablespoon of oil to the pan and add the garlic and scallions.
   

10. Add the vegetables and chicken to the pan, along with the sauce.
    

11. Reduce the heat to low. Cook until the chicken and vegetables are warmed, and the sauce is thickened, about 30 seconds.
    

12. Stir in the nuts. Taste and adjust seasoning, if necessary
    

13. Serve with SunWhite Medium Grain Rice.