- 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
- 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.
Reviews forWalnut Chicken Skillet
"This is one of the BEST recipes for chicken that I have ever found. It is delicious!"