CHICKEN AND WALNUTS

Iris Riggs Tolley

CHICKEN AND WALNUTS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • pounds whole chicken breasts, skinned, split, and boned

  • 3

    tablespoons soy sauce

  • 2

    teaspoons cornstarch

  • 2

    tablespoons dry sherry

  • 1

    teaspoon grated ginger root

  • 1

    teaspoon sugar

  • ½

    teaspoon salt

  • ½

    teaspoon crushed red pepper

  • 2

    tablespoons cooking oil

  • 2

    medium green peppers, cut into ¾ inch pieces

  • 4

    green onions, bias-sliced into 1 inch lengths

  • 1

    cup walnut halves

Directions

Cut chicken into 1 inch pieces. Set aside. In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger root, sugar, salt, and red pepper. Set aside. - Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry green peppers and green onions in hot oil 2 minutes or till crisp-tender. Remove from wok. Add walnuts to wok; stir-fry 1 to 2 minutes or till just golden. Remove from wok. (Add more oil, if necessary.) Add half of the chicken to hot wok or skillet; stir-fry 2 minutes. Remove from wok. Stir-fry remaining chicken 2 minutes. Return all chicken to wok or skillet. Stir soy mixture; stir into chicken. Cook and stir till thickened and bubbly. Stir in vegetables; cover and cook 1 minute more. Serve at once. Serve with hot cooked rice. Makes 4 to 6 servings.


Nutrition

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