Makes 4 servings
|1||pound boneless skinless chicken thighs|
|3||tablespoons soy sauce|
|2||tablespoons minced fresh ginger|
|1||tablespoon rice wine|
|2||cloves garlic, minced|
|1/4||to 1/2 teaspoon red pepper flakes|
|3||tablespoons vegetable oil|
|1/2||cup walnut halves or pieces|
|1||cup frozen cut green beans, thawed|
|1/2||cup sliced water chestnuts|
|2||green onions with tops, cut into 1-inch pieces|
|Hot cooked rice|
- Cut into 1-inch cubes. Combine soy sauce, ginger, cornstarch, wine, garlic and red pepper in large bowl; stir until smooth. Add chicken; toss. Marinate 10 minutes.
- Heat wok or large skillet over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add walnuts; stir-fry about 1 minute or until lightly browned. Remove to small bowl. Add chicken mixture to wok; stir-fry about 5 to 7 minutes or until chicken is no longer pink in center. Add beans, water chestnuts, onions and water; stir-fry until heated through. Serve over rice. Sprinkle with walnuts.
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