Save on Pinterest

Stir-Fried Walnut Chicken

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


  • 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


  • 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.
  • In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside.
  • 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.
  • 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.
Nutrition Facts
3/4 cup: 318 calories, 9g fat (1g saturated fat), 42mg cholesterol, 572mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1-1/2 fat, 1 vegetable.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • blue23423423
    Jul 6, 2010

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

  • tquilt
    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 ofwater or broth.tquilt

  • ibu
    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.