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This makes a delicious entree or appetizer.

Walnut Chicken with Plum Sauce

4 boneless chicken breast halves (about 1 1/4 pounds)

1 tablespoon sherry

1 teaspoon salt

Freshly ground pepper to taste

2 egg whites

1/4 cup cornstarch

2 to 2 1/2 cups finely chopped walnuts

Vegetable oil for frying

Plum Sauce (recipe follows)

1. Cut chicken into bite-size pieces; sprinkle with sherry, salt and pepper. Set aside.
2. Beat egg whites at high speed of electric mixer until foamy. Gradually add cornstarch to egg whites, beating until stiff peaks form. Gently fold in chicken.
3. Roll each chicken piece in chopped walnuts; fry in 2-inches of hot oil (350*F / 175*C) until golden brown. Drain on paper towels.
4. Serve hot with Plum Sauce.

Makes 4 to 6 servings.

Plum Sauce:

 

1 cup plum jam

2 teaspoons grated lemon peel

1 tablespoon lemon juice

1 tablespoon seasoned rice vinegar

1/2 teaspoon ground ginger

1/2 teaspoon anise seeds, crushed

1/4 teaspoon dry mustard

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon hot pepper sauce

1. Heat plum jam in a small saucepan over medium heat until melted. Stir in remaining ingredients.
2. Bring mixture to a boil; cook 1 minute, stirring constantly.

Make about 1 1/4 cups.