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Walnut chicken

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Ingredients/Components

whole chicken breasts
soy sauce - 3 Tbsp
cornstarch - 2 tsp
dry sherry - 2 Tbsp
grated ginger root - 1 tsp
sugar - 1 tsp
salt - 1/2 tsp
crushed red pepper - 1/2 tsp
cooking oil - 2 Tbsp
medium green peppers, cut into 3/4 inch pieces - 2 item
green onions, bias-sliced into 1 inch lengths - 4 item
walnut halves - 1 c
whole red peppers optional - 1 item
cilantro optional - 1 item
rice, cooked - 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:

3.8

Average rating: 3.8, total votes: 5

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