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Pear Walnut Chicken

Canned pears add a sweet touch to this skillet entree.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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 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.

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  • maryannet
    Sep 23, 2013

    I used fresh pears and added green beans

  • kimelizabeth47
    Apr 15, 2010

    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

  • kimelizabeth47
    Apr 14, 2010

    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

  • donovansquared
    Jan 15, 2010

    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.

  • sweetpea5
    Nov 27, 2009

    absolutely GREAT!!!!!!!

  • z00keeper
    Dec 11, 2008

    Soy Sauce Substitute, it's not real soy sauce. But i think you might be surprised how little you'll notice the difference from the 300 mg or more per tablespoon stuff. This was sent to me by a reader of the newsletter, who said it came from a better homes and gardens low sodium cookbook. Ironically, that must be the only book they ever published that i don't have. I usually make a double or triple batch. It keeps well in the refrigerator, and a half a cup never seems to go very far.2 T Sodium Free Beef Bouillon2 t Red Wine Vinegar1 t Molasses1/8 t Ground Gingerds Black Pepperds Garlic Powder3/4 c WaterIn small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.Yield: 8 ServingsSodium Category: SodiumFreeDiabetic Exchanges0 Starch0 Fruit0 Milk0 Other Carbohydrates0 Vegetable0 Lean Meat0 Very Lean Meat0 FatNutrition FactsServing Size 1 HelpingServings Per Recipe 8--------------------------------------------------------------------------------Amount Per Serving--------------------------------------------------------------------------------Calories 10Calories from Fat 0--------------------------------------------------------------------------------% Daily Values *--------------------------------------------------------------------------------Total Fat 0 grSaturated Fat 0 grPolyunsaturated Fat 0 grMonounsaturated Fat 0 grCholesterol 0 mgSodium 5 mgPotassium 14 mgCarbohydrates 2 grDietary Fiber 0grProtein 0 gr 0%0%0%0%0%1%0%--------------------------------------------------------------------------------Vitamin AVitamin CCalciumIron0%0%0%0%--------------------------------------------------------------------------------* Percent Daily Values are based ona 2000 calorie diet

  • kassy_51
    Nov 13, 2008

    I agree with others who have commented on this recipe. Soy sauce has way to much sodium in it. It does sound good, but I wouldn't consider it a low sodium recipe.

  • nanato20
    Oct 17, 2008

    how can those of us on sodium restriction use this recipe unless we know the sodium content? Soy sauce is not allowed on low sodium..

  • sgperez
    Sep 27, 2008

    Sorry, any soy sauce is a definite "no" to my low sodium diet. There's a lot of sodium in soy sauce. I'm surprised this recipe calls for it and is considered a low sodium option. What is the sodium content of this recipe? It sounds good, but I would hesitate to make and eat it.Suanne

  • Sharon8585
    Aug 17, 2008

    It would be very helpful to know the sodium contents of this recipe. Any special "diet" recipe should include its nutritional info.