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Walnut Chicken Skillet

Walnut Chicken Skillet

"'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.'"
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30 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  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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Read all reviews 4
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Really good! Great flavors, and easy to make. I will definitely make this again, but next time I will decrease the oil to 2 tbs. Be sure to watch the walnuts closely while toasting them as the...

This is a very tasty dish. You can stir fry any vegetables into it that you want, but do NOT leave out the walnuts! They are so yummy! I even forgot to add the ginger, so when we have a few l...

Anything that causes my husband to say 'this is good' after only one bite deserves 5 stars. This will be a frequent feature at our house.

thanks for the wonderful recipe! everyone loved it...I will definitely make this one again and again! I followed the recipe exactly except for adding slightly more ginger...yum!

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