Walnut Chicken Skillet Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 321
  • Fat:
  • 21 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 746 mg
  • Carbohydrate:
  • 7 g
  • Fiber:
  • 1 g
  • Protein:
  • 27 g


Roasted Lemon Chicken

This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as... View this recipe »



Mom's Dash

My mother was a great cook and passed down many of her favorite recipes to me. But some call for a "pinch" of... Read more »


Stir-Fry Tips

Cut and prepare all the ingredients before you begin to stir-fry, including any sauces that are added at the end... Read more »

Walnut Chicken Skillet

Quick Cooking - try a FREE ISSUE today!

"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.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.