Walnut Chicken

Makes 4 servings

1	pound boneless skinless chicken thighs
3	tablespoons soy sauce
2	tablespoons minced fresh ginger
1	tablespoon cornstarch
1	tablespoon rice wine
2	cloves garlic, minced
1/4	to 1/2 teaspoon red pepper flakes
3	tablespoons vegetable oil
1/2	cup walnut halves or pieces
1	cup frozen cut green beans, thawed
1/2	cup sliced water chestnuts
2	green onions with tops, cut into 1-inch pieces
1/4	cup water
	Hot cooked rice

Cut into 1-inch cubes. Combine soy sauce, ginger, cornstarch, wine, garlic and red pepper in large bowl; stir until smooth. Add chicken; toss. Marinate 10 minutes.
Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add walnuts; stir-fry about 1 minute or until lightly browned. Remove to small bowl. Add chicken mixture to wok; stir-fry about 5 to 7 minutes or until chicken is no longer pink in center. Add beans, water chestnuts, onions and water; stir-fry until heated through. Serve over rice. Sprinkle with walnuts.

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