Prepare the Chicken:

In a mixing bowl, combine cornstarch, ground ginger, garlic powder, sugar, and salt.

Roll the chicken breasts in the cornstarch mixture to coat them evenly.

Cook the Chicken:

In a large skillet, melt the butter over medium heat.

Brown the coated chicken breasts in the butter until golden brown on both sides.

Prepare the Sauce:

In a bowl, combine 2 tbsp.

soy sauce, 1/2 cup water, and 1/4 cup apple juice.

Pour this mixture over the browned chicken in the skillet.

Simmer:

Cover and simmer the chicken for 20 minutes, or until fork-tender.

Stir once during cooking and add the bamboo shoots.

Thicken the Sauce:

In a bowl, combine 1/4 cup water, 1/4 cup apple juice, and 3 tbsp.

soy sauce with the remaining cornstarch mixture.

Add this mixture to the chicken and stir until the sauce thickens.

Prepare the Walnuts:

In a saucepan, bring water to a boil and add the walnuts.

Boil for 5 minutes, remove the skins, dry the walnuts, and then fry them until brown and crispy.

Serve:

Serve the hot chicken garnished with the fried walnuts.