Al & Tipper Gore's Chinese Chicken With Walnuts |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Not sure where I got this recipe, but it's become a staple in our house. Serve over rice. Ingredients:
2 lbs boneless chicken breasts, cut into one-inch pieces |
2 1/2 tablespoons soy sauce |
1 1/2 tablespoons water |
2 teaspoons cornstarch |
2 tablespoons chinese rice wine or 2 tablespoons sherry wine |
1 teaspoon sugar |
1 teaspoon fresh ginger, grated |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
3 teaspoons vegetable oil |
2 medium green peppers, chopped in 3/4-inch pieces |
4 scallions, sliced in 1-inch lengths |
1/3 cup chopped walnuts |
Directions:
1. Mix the soy sauce with the water, then blend in the cornstarch. Stir in the wine, sugar, ginger, red pepper and salt.
2. Preheat a wok or large fry pan over high head. Add 2 teaspoons of vegetable oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir fry for 1-2 minutes or until golden brown. Remove.
3. Add the rest of the oil and stir fry the chicken. (You may need to add more oil or some stock if the pan is dry.)
4. Once the chicken is no longer pink, add the soy sauce mixture. Then stir in the vegetables and walnuts, cover and cook until heated through.
|
|