Walnut Chicken
A Uncategorized recipe with whole chicken breasts, soy sauce, cornstarch. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Walnut Chicken
A Uncategorized recipe with whole chicken breasts, soy sauce, cornstarch. Ready in 35 min, serves 4.
Curated byKavya Sharma🇮🇳
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)
About this recipe
A Uncategorized recipe with whole chicken breasts, soy sauce, cornstarch. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
