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Walnut Chicken

5.0(12)

This recipe was found on the net and posted by request. Original recipe was from Helen Chen's "Peking Cuisine". You can also use shrimp in place of chicken.

by Diana Adcock·published 2002-10-14

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Chicken

Servings

(2–3)

Total time

20 min

prep 10 min

Calories / serving

887 kcal

Ingredients (12)

serves

1 lb boneless skinless chicken breast, cut into 3/4 inch pieceschicken-breast
2 teaspoons rice wine
1/2 teaspoon grated fresh gingerginger
2 teaspoons cornstarchcornstarch
2 tablespoons hoisin saucehoisin-sauce
1 teaspoon sugarsugar
2 tablespoons dark soy saucedark-soy-sauce
2 tablespoons waterwater
4 tablespoons vegetable oilvegetable-oil
2 garlic cloves, crushedgarlic
3 ounces walnut halves, toastedwalnut
3 -5 drops sesame oilsesame-oil

Instructions (12 steps)

01Add marinade ingredients to chicken and mix well.
02Marinate for 10 minutes.
03While marinating chicken mix together the sauce ingredients.
04Set aside.

05Heat wok on high with the oil.

06Add the garlic and stir for a few seconds.

07Add the chicken and cook to 80% done.

08Reduce heat to medium and add the sauce, giving it a good stir.

09Cook for 1 minute.

10Add the walnuts and sesame oil.

11Cook for 1 minute more.

12Remove from heat and serve with rice and veggies.

Nutrition (per serving)

Calories: 887 kcal
Protein: 62 g
Fat: 64 g
Saturated fat: 8 g
Carbs: 20 g
Fiber: 4 g
Sugar: 8 g
Sodium: 1413 mg
Cholesterol: 132 mg

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