Heat 1 teaspoon of the vegetable oil in a medium frying pan over moderate heat. Add 1½ tablespoons of the sugar, stirring to combine. Add the walnuts and cook, stirring constantly, for 7 minutes or until the walnuts are nicely coated and lightly crisped; put aside.
Heat the remaining vegetable oil in a large nonstick frying pan over moderately high heat. Add the capsicum and cook for 2 minutes or until crisp-tender. Add the spring onions, garlic and ginger and cook for 2 minutes. Add the chicken and cook for 4 minutes.
Combine the stock, soy sauce, sesame oil and the remaining sugar in a small bowl. Add the cornflour and mix well. Add the mixture to the frying pan, bring to the boil, then cook for 3 minutes or until the sauce is slightly thickened and the chicken is cooked. Stir in the walnuts.
Did you know?
*Peanuts and walnuts are a fair source of folate. *Although walnuts and almonds are high in fat, most of it is unsaturated. Almonds are rich in monounsaturates; walnuts are beneficially high in polyunsaturates. *Gram for gram, walnuts contain more potassium than bananas. *Research subjects who ate nuts frequently were found to have lowered their risk of heart disease.