Walnut Chicken Skillet

We had peas with this recipe and it sure was good.

Photo by Phyllis D.
Adapted from thriftyfun.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thriftyfun.com

Ingredients

  • 2

    tsp. cornstarch, divided

  • 3

    Tbsp. soy sauce, divided

  • 1

    lb. boneless skinless chicken breasts, cut into 1/4 inch strips

  • 1

    Tbsp. water

  • 1 1/2

    tsp. vinegar

  • 1 1/2

    tsp. sugar

  • dash hot pepper sauce

  • 1/2

    cup walnut halves

  • 3

    Tbsp. vegetable oil

  • 1

    medium green pepper, cut into 1 inch pieces

  • 1/2

    tsp. ground ginger

  • hot cooked rice

Directions

In a bowl, combine 1 tsp. of cornstarch and 1 Tbsp. soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. 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 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.

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