(From northern China; the author notes that you can substitute oven-roasted unsalted cashew nuts for the walnuts)

Serves 3 - 4

450 g (1 pound) skinless, boneless chicken breasts, cut into 3/4-inch cubes

Marinade
2 teaspoons rice wine or dry sherry
1/2 teaspoon grated fresh ginger
2 teaspoons cornstarch

Sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons water

4 tablespoons vegetable (cooking) oil
2 garlic cloves, lightly crushed
85 grams (3 ounces) shelled walnut halves, toasted
A few drops sesame seed oil

Directions:

Add the marinade ingredients to the chicken, mixing with chopsticks and adding the cornstarch last. Marinate the chicken for about 10 minutes.

While the chicken is marinating, mix together the sauce ingredients and set aside.

Heat the wok and add oil. When oil is ready, add the garlic and fry for a few seconds while stirring. Add the chicken and stir-fry, stirring constantly until the chicken is about 80 percent cooked.

Reduce the heat to medium. Give the sauce a quick re-stir and add to the wok, stirring well. Once the sauce is mixed in, add the walnuts and a few drops of sesame oil. Serve hot with rice and vegetables.