Chicken With Walnuts

By AliceV

A close variation of a 1977 recipe from the Better Homes and Gardens "Oriental" Cookbook.

Ingredients

• 2 lbs chicken breasts, diced into one-inch pieces (I have made this with chicken thigh meat and it works fine)
• 2 large green bell peppers, diced into one-inch pieces (red peppers are okay if that is what you have)
• 10 green onions, chopped into one-inch slices (use white and green bits)
• 1 1/4 cups walnuts, halves broken in half again (or more)
• 9 tablespoons soy sauce
• 6 tablespoons Chinese wine or 6 tablespoons dry sherry or 6 tablespoons water
• 5 teaspoons cornstarch (cornflour)
• 2 tablespoons water
• 1 tablespoon fresh ginger, chopped finely
• 1/4 teaspoon red chili pepper flakes
• 1 teaspoon sugar (use more if you like sweet)
• 2 -4 tablespoons vegetable oil

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from food.com

Preparation

Step 1

Chop chicken, walnuts, bell peppers, green onions and ginger (or use refrigerated ginger). If you prep ahead, store the chicken and peppers/onions in separate covered containers - then take all items out of fridge at least two hours before cooking.

For sauce, stir together cornstarch,soy sauce, Chinese wine(mirin), ginger, chili flakes and sugar. Set aside.

Stirfry walnuts, bell peppers and onions in two tablespoons oil for two minutes. Remove from heat, and set aside.

Stirfry the chicken pieces in same pan until cooked, adding oil as needed, and set aside. (You may need to do chicken in two batches.) When chicken is hot, add soy sauce mixture and water.

When mixture thickens (just a bit) add vegetables. Stir thoroughly and warm through. Serve with rice or asian noodles.