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Walnut Chicken Skillet

Total Time

Prep: 10 min. + marinating Cook: 20 min.


4 servings

"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."


  • 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


  1. 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.
  2. Meanwhile, in a small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.
  3. 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.
  4. 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.
  5. Return chicken and walnuts to pan. Serve with rice.

Nutrition Facts

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

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