CHICKEN WITH WALNUTS

Real and Healthy Chinese Cooking
By: Nicholas Zhou

Ingredients

Marinade:
450 g (1 pound) skinless, boneless chicken breasts, cut into 3/4-inch cubes
2 teaspoons rice wine or dry sherry
1/2 teaspoon grated fresh ginger
2 teaspoons cornstarch
Sauce: (next 4 ingredients)
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons water
4 tablespoons vegetable (cooking) oil
2 garlic cloves, lightly crushed
85 grams (3 ounces) shelled walnut halves, toasted A few drops sesame seed oil
Directions:
●Add the marinade ingredients to the chicken, mixing with chopsticks and adding the cornstarch last. Marinate the chicken for about 10 minutes.
●While the chicken is marinating, mix together the sauce ingredients and set aside.
●Heat the wok and add oil. When oil is ready, add the garlic and fry for a few seconds while stirring.
●Add the chicken and stir-fry, stirring constantly until the chicken is about 80 percent cooked.
●Reduce the heat to medium. Give the sauce a quick re-stir and add to the wok, stirring well.
●Once the sauce is mixed in, add the walnuts and a few drops of sesame oil.
●Serve hot with rice and vegetables.

You can substitute oven-roasted unsalted cashew nuts for the walnuts