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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Ingredients:
2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water |
1/2 cup teriyaki sauce |
1 tablespoon dry sherry |
3 tablespoons soy sauce |
10 tablespoons brown sugar |
12 drops liquid garlic |
3 teaspoons powdered ginger |
6 teaspoons cornstarch |
2 cups water |
12 pieces skinned chicken breasts |
4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water |
1 tablespoon butter |
1/2 pound whole walnuts halves |
Directions:
1. Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
2. In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
3. Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
4. Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
5. Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.
6. Cook's Note: Refrigerate if not using immediately. Can be stored for 1 to 2 days.
7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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