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Walnut Chicken Skillet

By: Kay Hatfield  
"'I discovered this when looking for a recipe to use in my new wok,' recalls Kay Hatfield of Elgin, Illinois. 'It's the best stir-fry I've ever found...and the only way my son will eat chicken.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 208 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 teaspoons cornstarch, divided
  • 3 tablespoons soy sauce, divided
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 tablespoon water
  • 1 1/2 teaspoons vinegar
  • 1 1/2 teaspoons sugar
  • 1 dash hot pepper sauce
  • 1/2 cup walnut halves
  • 3 tablespoons vegetable oil
  • 1 medium green pepper, cut into 1-inch pieces
  • 1/2 teaspoon ground ginger
  • Hot cooked rice

Directions

  1. In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon 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 for 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2008 by CookieMama Supporting Member (Click to learn more about Supporting Membership)
Really good! Great flavors, and easy to make. I will definitely make this again, but next... MORE

 
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