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

Walnut Chicken Skillet

"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

PREP

10 min.

COOK

20 min.

TOTAL

30 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.

Printed from tasteofhome.com Sep 6, 2008

Copyright Reiman Media Group, Inc © 2008