Walnut Chicken
A Uncategorized recipe with whole chicken breasts, soy sauce, cornstarch. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
18 steps- 1
Skin, halve and bone chicken breasts.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 2
Cut chicken into 1 inch pieces.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp)medium green peppers cut into 3/4 inch pieces(2)green onions bias-sliced into 1 inch lengths(4) - 3
In a small bowl stir soy sauce into cornstarch; stir in chicken broth, ginger root, sugar, salt and red pepper.
whole chicken breasts(1 1/3 lb)soy sauce(3 tbsp)cornstarch(2 tsp)chicken broth(2 tbsp)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)green onions bias-sliced into 1 inch lengths(4) - 4
Set aside.
- 5
Preheat a wok over high heat; add cooking oil.
cooking oil(2 tbsp) - 6
Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender.
each salt and crushed red pepper(1/2 tsp)medium green peppers cut into 3/4 inch pieces(2)green onions bias-sliced into 1 inch lengths(4) - 7
Remove from wok.
- 8
Add walnuts to wok; stir-fry 1 to 2 minutes or until just golden.
walnut halves(1 c) - 9
Remove from wok.
- 10
Add half of the chicken to the hot wok; stir-fry 2 minutes.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 11
Remove from wok.
- 12
Stir-fry remaining chicken 2 minutes.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 13
Return all chicken to wok.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 14
Stir soy mixture into chicken.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp)medium green peppers cut into 3/4 inch pieces(2)green onions bias-sliced into 1 inch lengths(4) - 15
Cook and stir until thickened and bubbly.
- 16
Stir in vegetables and walnuts; cover and cook 1 minute more.
walnut halves(1 c) - 17
Serve chicken and vegetables at once with hot cooked rice.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 18
Garnish with whole red peppers and fresh cilantro, if desired.
whole chicken breasts(1 1/3 lb)each salt and crushed red pepper(1/2 tsp)medium green peppers cut into 3/4 inch pieces(2)
Rate this recipe
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Walnut Chicken
A Uncategorized recipe with whole chicken breasts, soy sauce, cornstarch. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
18 steps- 1
Skin, halve and bone chicken breasts.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 2
Cut chicken into 1 inch pieces.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp)medium green peppers cut into 3/4 inch pieces(2)green onions bias-sliced into 1 inch lengths(4) - 3
In a small bowl stir soy sauce into cornstarch; stir in chicken broth, ginger root, sugar, salt and red pepper.
whole chicken breasts(1 1/3 lb)soy sauce(3 tbsp)cornstarch(2 tsp)chicken broth(2 tbsp)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)green onions bias-sliced into 1 inch lengths(4) - 4
Set aside.
- 5
Preheat a wok over high heat; add cooking oil.
cooking oil(2 tbsp) - 6
Stir-fry green peppers and green onions in hot oil for 2 minutes or until crisp-tender.
each salt and crushed red pepper(1/2 tsp)medium green peppers cut into 3/4 inch pieces(2)green onions bias-sliced into 1 inch lengths(4) - 7
Remove from wok.
- 8
Add walnuts to wok; stir-fry 1 to 2 minutes or until just golden.
walnut halves(1 c) - 9
Remove from wok.
- 10
Add half of the chicken to the hot wok; stir-fry 2 minutes.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 11
Remove from wok.
- 12
Stir-fry remaining chicken 2 minutes.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 13
Return all chicken to wok.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 14
Stir soy mixture into chicken.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp)medium green peppers cut into 3/4 inch pieces(2)green onions bias-sliced into 1 inch lengths(4) - 15
Cook and stir until thickened and bubbly.
- 16
Stir in vegetables and walnuts; cover and cook 1 minute more.
walnut halves(1 c) - 17
Serve chicken and vegetables at once with hot cooked rice.
whole chicken breasts(1 1/3 lb)chicken broth(2 tbsp) - 18
Garnish with whole red peppers and fresh cilantro, if desired.
whole chicken breasts(1 1/3 lb)each salt and crushed red pepper(1/2 tsp)medium green peppers cut into 3/4 inch pieces(2)
Rate this recipe
