Walnut Chicken Skillet
Quick Cooking
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"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."
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep: 10 min. + marinating Cook: 20 min.
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 vinegar
- 1-1/2 teaspoons sugar
- Dash hot pepper sauce
- 1/2 cup walnut halves
- 3 tablespoons vegetable oil
- 1 medium green pepper, cut into 1-inch pieces
- 1/2 teaspoon ground ginger
- Hot cooked rice
Directions:
In a 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 bowl, combine water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. 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 over rice. Yield: 4 servings.