- 4
Ingredients
- 1 1/3 pound chicken breasts
- 2 teaspoons cornstarch
- 1/4 cup rice wine
- 5 green onions
- 1 piece ginger (3/4 inch)
- 2/3 cup walnuts
- 1/4 cup veggie oil
- 3-4 tablespoons soy sauce
- 2 tablespoons brown sugar
Preparation
Step 1
Cut chicken breast into 3/4 inch cubes. Stir cornstarch into 2 tablespoons of the rice wine and mix well with chicken cubes.
Remove root ends and dark green or wilted parts from green onions, and rinse rest; cut into 3/4 inch lengths. Peel ginger, slice thinly, and then slice into matchsticks. Break walnuts into small pieces or chop coarsely.
Heat oil in a wok or pan, add walnuts, and stir-fry for 1-2 minutes or until golden. Remove and set aside.
Add chicken to the pan and stir-fry for 1 minute. Add onions and ginger and stir-fry for another minute. Combine remaining rice wine, soy sauce, and about 1/3 cup water and add to chicken along with walnuts. Stir-fry for another minute, make sure chicken is cooked through, and serve. Great with hot cooked rice.