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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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 white vinegar |
1-1/2 teaspoons sugar |
dash hot pepper sauce |
1/2 cup walnut halves |
3 tablespoons canola oil |
1 medium green pepper, cut into 1-inch pieces |
1/2 teaspoon ground ginger |
hot cooked rice |
Directions:
1. In a large 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.
2. Meanwhile, in a small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.
3. In a large skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until no longer pink.
4. 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.
5. Return chicken and walnuts to pan. Serve with rice. Yield: 4 servings.
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