Partially freeze chicken, then cut in strips completely thaw and pat dry with paper towels.

Heat 1 tbl oil in large nonstick skillet, on medium high heat saute chicken strips 1/3-1/2 at a time until no longer pink inside.

Remove and keep warm.

In same skillet with remaining 1 tbl oil saute walnuts, mushrooms, until walnuts begin to brown and mushrooms soften.

Diagonally cut green onions add to skillet along with chicken, add garlic, sherry, soy sauce and sugar.

Continue cooking on medium high heat stirring frequently until heated through.