Walnut chicken
Walnut chicken
Ingredients/Components
- sugar - 1 tsp
- salt - 1/2 tsp
- cornstarch - 2 tsp
- cooking oil - 2 Tbsp
- walnut halves - 1 c
- soy sauce - 3 Tbsp
- whole chicken breasts
- dry sherry - 2 Tbsp
- crushed red pepper - 1/2 tsp
- rice, cooked - 1 item
- cilantro optional - 1 item
- grated ginger root - 1 tsp
- medium green peppers, cut into 3/4-inch pieces - 2 item
- green onions, bias-sliced into 1-inch lengths - 4 item
- whole red peppers optional - 1 item
How to make walnut chicken:
Skin, halve lengthwise and bone chicken breasts. Cut chicken into 1-inch pieces; set aside.In a small bowl, stir soy sauce into cornstarch. Stir in dry sherry, ginger root, sugar, salt and red pepper. Set aside.
Preheat a wok or large skillet over high heat. Add cooking oil. Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or until just golden. Remove from wok or skillet. (Add more oil, if necessary.)
Add half of the chicken to the hot wok or skillet; stir-fry 2 minutes. Remove from wok or skillet. Stir-fry remaining chicken 2 minutes. Return all chicken to wok or skillet.
Stir soy mixture; stir into chicken. Cook and stir until thickened and bubbly. Stir in vegetables and walnuts. Cover and cook 1 minute more.
Serve chicken and vegetables at once. Garnish with whole red peppers and fresh cilantro, if desired. Serve with hot cooked rice. Makes 4 to 6 servings.
Recipe categories: Chicken, Main dish, Poultry.
Rating:
Related ingredients:
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