Ingredients

• 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
• 1/2 cup teriyaki sauce
• 1 tablespoon dry sherry
• 3 tablespoons soy sauce
• 10 tablespoons brown sugar
• 12 drops liquid garlic
• 3 teaspoons powdered ginger
• 6 teaspoons cornstarch
• 2 cups water
• 12 pieces skinned chicken breasts
• 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
• 1 tablespoon butter
• 1/2 pound whole walnuts halves

Instructions

1. Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
2. In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
3. Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
4. Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
5. Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.