- 1 can (15-1/4 ounces) sliced pears
- 1/2 cup unsweetened apple juice
- 1/4 cup packed brown sugar
- 3 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons canola oil
- 2 tablespoons minced fresh parsley
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/2 cup Diamond of California Chopped Walnuts
- Hot cooked rice, optional
- Drain pears, reserving juice in a 1-cup measuring cup. Add enough water to measure 3/4 cup. Set pears aside. In a small bowl, combine the pear juice mixture, apple juice, brown sugar, soy sauce and garlic powder; set aside.
- In a large skillet, saute chicken in oil for 4-6 minutes or until chicken juices run clear. Add parsley and pear juice mixture. Cover and simmer for 5-7 minutes, or until heated through, stirring occasionally.
- In a small bowl, combine cornstarch and cold water until smooth; gradually pour into skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in walnuts and pears. Serve with rice if desired. Yield: 6 servings.
Reviews for Pear Walnut Chicken(10)
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I used fresh pears and added green beans
forgot to rate this! It's great, just a tad too sweet and that's easy to fix. Like I said prior, maybe just half as much brown sugar! Also, use the soy sauce substitute to keep sodium to a minimum
This was a little too sweet for our taste so next time I'm going to cut down on the brown sugar. We also used the soy sauce substitute recipe that is talked about by another rater. It worked well
This was a good recipe. I didn't have parsley so I don't know if the flavor would have been any different with it. It tasted like a nice honey terriyaki chicken. I thought it was going to be a little sweeter (not terriyaki tasting) because of the name of it. I think I'll try it again, but without the garlic powder and see if it's the taste I was hoping for. The pears and walnuts were great in it! I used a few pecans because I didn't have enough walnuts and they were great too.