Walnut Chicken Skillet Recipe

5 1 2
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Walnut Chicken Skillet Recipe

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5 1 2
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Cook: 20 min.

Ingredients

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

Directions

In a 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 bowl, combine water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook 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 over rice. Yield: 4 servings.
Originally published as Walnut Chicken Skillet in Quick Cooking January/February 2000, p19

Nutritional Facts

1 cup: 321 calories, 21g fat (3g saturated fat), 63mg cholesterol, 746mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 27g protein.

  • 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 vinegar
  • 1-1/2 teaspoons sugar
  • Dash hot pepper sauce
  • 1/2 cup walnut halves
  • 3 tablespoons vegetable oil
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 teaspoon ground ginger
  • Hot cooked rice
  1. In a 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 bowl, combine water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook 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 over rice. Yield: 4 servings.
Originally published as Walnut Chicken Skillet in Quick Cooking January/February 2000, p19

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MY REVIEW
BakinBev User ID: 8302693 223274
Reviewed Mar. 21, 2015

"This is one of the BEST recipes for chicken that I have ever found. It is delicious!"

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