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Walnut Chicken Skillet Recipe

"I discovered this when looking for a recipe to use in my new wok," recalls Kay Hatfield of Elgin, Illinois. "It's the best stir-fry I've ever found...and the only way my son will eat chicken."

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Walnut Chicken Skillet Recipe

Prep: 10 min. + marinating Cook: 20 min.

Yield: 4 Servings

10 20 30

Ingredients

2 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon water
1-1/2 teaspoons white vinegar
1-1/2 teaspoons sugar
Dash hot pepper sauce
1/2 cup walnut halves
3 tablespoons canola oil
1 medium green pepper, cut into 1-inch pieces
1/2 teaspoon ground ginger
Hot cooked rice

Directions

In a large bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes.
Meanwhile, in a small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.
In a large skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until no longer pink.
Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Return chicken and walnuts to pan. Serve with rice. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 321 calories, 21 g fat (3 g saturated fat), 63 mg cholesterol, 746 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Walnut Chicken Skillet in Quick Cooking January/February 2000, p19