Because both the sherry and soy sauce are salty, use unsalted chicken broth in this recipe. Vary the vegetables (up to 3 cups total, such as broccoli florets, cut asparagus, red bell pepper strips, or stemmed snow peas). For another intriguing flavor combination, try substituting sesame seeds and oil for the walnuts and walnut oil. Serve the chicken over rice.

Sherry Sauce
1 tablespoon cold water

2 teaspoons cornstarch

¾ cup unsalted chicken broth

¼ cup low-sodium soy sauce

2 tablespoons dry sherry

1 teaspoon finely minced fresh ginger

2 cloves garlic, minced

Dash of ground white pepper

To complete the recipe
3 teaspoons canola oil, divided

1 pound boneless, skinless chicken breast halves, cut into 2-inch by ½-inch strips

3 cups green beans in 2-inch pieces

3 scallions, cut into 2-inch lengths

½ cup coarsely chopped walnuts (see Tip)

1 teaspoon walnut oil, preferably toasted walnut oil

garnish: sprigs of fresh flat-leaf parsley

To prepare the sauce, stir together the water and cornstarch in a small bowl or 2-cup measure until smooth. Stir in the remaining sauce ingredients; set aside.

To prepare the chicken, 2 teaspoons of the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken and stir-fry for about 5 minutes, or until it is lightly browned and cooked through.

With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining 1 teaspoon of canola oil in the same pan. Add the green beans; stir-fry for about 5 minutes. Add the scallions; continue to stir-fry for about 2 minutes, or until the beans are crisp-tender.

Reduce the heat to medium. Stir the sauce and pour it over the vegetables, stirring gently for about 30 seconds, or until it is thickened and clear. Reduce the heat to low; stir in the chicken, walnuts, and walnut oil.