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Walnut Chicken Skillet

 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."
4 ServingsPrep: 10 min. + marinating Cook: 20 min.


  • 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 white vinegar
  • 1-1/2 teaspoons sugar
  • Dash hot pepper sauce
  • 1/2 cup walnut halves
  • 3 tablespoons canola oil
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 teaspoon ground ginger
  • Hot cooked rice


  • In a large 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 small bowl, combine the water, vinegar, sugar, hot
  • pepper sauce and remaining cornstarch and soy sauce; set aside.
  • In a large skillet, saute walnuts in oil until toasted; remove with a
  • slotted spoon and set aside. In the same skillet, stir-fry chicken
  • until no longer pink.
  • Remove and keep warm. Add green pepper and ginger to skillet; cook

2 of 2

Walnut Chicken Skillet (continued)

Directions (continued)

  • 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 with rice. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 321 calories, 21 g fat (3 g saturated fat), 63 mg cholesterol, 746 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.