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Stir-Fried Walnut Chicken Recipe
Stir-Fried Walnut Chicken Recipe photo by Taste of Home

Stir-Fried Walnut Chicken Recipe

Publisher Photo
I prepare this simple stir-fry often because I love tasting the results. The meal-in-one recipe is perfect for busy weeknights. —Sharon Allen of Allentown, Pennsylvania
TOTAL TIME: Prep: 20 min. + marinating Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 1 teaspoon plus 3 tablespoons cornstarch, divided
  • 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1-1/2 cups reduced-sodium chicken broth
  • 1-1/2 teaspoons grated fresh gingerroot
  • 5 teaspoons canola oil, divided
  • 1 medium onion, quartered
  • 1 garlic clove, minced
  • 1 medium sweet red pepper, julienned
  • 1/2 cup fresh broccoli florets
  • 1/2 cup chopped carrot
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3 cups cooked long grain rice
  • 1/4 cup chopped walnuts, toasted

Nutritional Facts

3/4 cup chicken mixture with 1/2 cup rice equals 318 calories, 9 g fat (1 g saturated fat), 42 mg cholesterol, 572 mg sodium, 38 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

Directions

  1. In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside.
  3. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender.
  4. Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts. Yield: 6 servings.
Originally published as Stir-Fried Walnut Chicken in Light & Tasty June/July 2006, p23

Nutritional Facts

3/4 cup chicken mixture with 1/2 cup rice equals 318 calories, 9 g fat (1 g saturated fat), 42 mg cholesterol, 572 mg sodium, 38 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Stir-Fried Walnut Chicken

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 6, 2010

"Mine didn't turn out so well. But to be fair, I did slightly burn it."

MY REVIEW
Reviewed Mar. 23, 2009

"Stir-Fried Walnut Chicken is a family favorite. I prepare it every couple of weeks. If the sauce is too thick, I simply add a couple tablespoons of

water or broth.
tquilt"

MY REVIEW
ibu
Reviewed Aug. 14, 2008

"The chicken was delicious, but the sauce was too thick, more like a gravey. Perhaps cut back on the cornstarch to 1 tablespoon, and thicken a little more if necessary."

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