Walnut Chicken

Many who have sampled this recipe insist it may well be the best stir fry they have ever tasted.

Walnut Chicken

Photo by Deborah P.

  • Prep Time


  • Total Time


  • Servings



  • ■1 lb. Boneless skinless chicken thighs

  • ■1 Tbsp. Cornstarch

  • ■3 Tbsp. Soy sauce

  • ■1 Tbsp. Rice wine (or dry sherry)

  • ■2 Tbsp. Minced fresh ginger

  • ■2 Cloves garlic (minced)

  • ■¼ to ½ tsp. Crushed red pepper

  • ■3 Tbsp. Vegetable oil

  • ■½ C. Walnut halves (or pieces)

  • ■½ C. Sliced water chestnuts

  • ■1 C. Frozen green beans cuts (thawed)

  • ■2 Green onions with tops (cut into 1 inch pieces)

  • ■¼ C. Water

  • ■Hot cooked rice


Rinse chicken and pat dry with paper towels. Cut into 1 inch cubes. Combine, cornstarch, soy sauce, rice wine, ginger, garlic, and red pepper in a large bowl; stir until smooth. Add chicken to cornstarch mixture; stir to combine. Marinate 10 minutes. Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add walnuts; stir fry about 1 minute or until lightly browned. Remove walnuts to a small bowl; set aside. Add chicken mixture to the wok; stir fry about 5 to 7 minutes or until chicken is no longer pink in the center. Add water chestnuts, green beans, onions, and water, stirring to loosen any browned bits from the bottom. Stir fry until heated through. Serve over rice on a serving dish. Sprinkle with walnuts


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