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Walnut Chicken Skillet
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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
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
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |