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A throwback to my past: Walnut Chicken


1 lb chicken breast, cubed and marinated in soy and sesame seed oil
1 cup walnut pieces
hosin and sirracha to taste

In a large sautee pan, toast the walnuts over medium-high heat, stirring frequently until browned and toasted. Remove from pan. Add chicken and sautee over high heat, covering once the chicken is seared. Cook until chicken is cooked through. Lower heat and add approximately 2-3 tablespoons of hosin sauce. Return walnuts to the pan. Add sirracha to taste. Stir ingredients to coat and cook until heated through.