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Walnut Chicken Skillet


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

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  • 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


Adapted from


Step 1

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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