Mom's Chinese Walnut Chicken |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt - although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing). Ingredients:
2 lbs boneless skinless chicken breasts |
3 tablespoons cornstarch |
3 tablespoons oil |
2 tablespoons soy sauce |
1 pinch sugar |
1 teaspoon garlic powder |
1/2 teaspoon ginger powder |
1 cup walnuts, chopped or broken into large pieces |
3/4 cup water, warm |
1/2 cup soy sauce |
Directions:
1. Make sure to start your rice before starting the Walnut Chicken!
2. Cut chicken into half-inch pieces.
3. Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
4. Add the sugar, garlic and ginger powder and mix.
5. Add the chicken and stir to coat. Put aside.
6. Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
7. Move the walnuts to a separate bowl.
8. Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
9. Add the nuts to the chicken and stir-fry for a couple more minutes.
10. Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
11. If more sauce is desired, just add additional water and heat.
12. Serve hot with rice.
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