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Walnut chicken

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Ingredients/Components

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

How to make walnut chicken:

Skin, halve and bone chicken breasts. Cut chicken into 1 inch pieces. In a small bowl stir soy sauce into cornstarch; stir in chicken broth, ginger root, sugar, salt and red pepper. Set aside. Preheat a wok 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. Add walnuts to wok; stir-fry 1 to 2 minutes or until just golden. Remove from wok. Add half of the chicken to the hot wok; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok. Stir soy mixture 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 with hot cooked rice. Garnish with whole red peppers and fresh cilantro, if desired.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

Average rating: 4, total votes: 8

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