Chicken with Walnuts

Chicken with Walnuts

Chicken with Walnuts

Prep and Cook time 19 minutes


Makes 4 servings


1 cup uncooked instant rice
1/2 cup chicken broth
1/4 cup Chinese plum sauce
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil, divided
3 cups frozen bell peppers and onions
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 clove garlic, minced
1 cup walnut halves


  1. Cook rice according to package directions.
  2. Combine broth, plum sauce, soy sauce and cornstarch in small bowl; set aside.
  3. Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add peppers and onions; stir-fry 3 minutes or until crisp-tender. Remove vegetables from wok. Drain; discard liquid.
  4. Heat remaining 1 tablespoon oil in same wok. Add chicken and garlic; stir-fry 3 minutes or until chicken is cooked through.
  5. Stir broth mixture; add to wok. Cook and stir 1 minute or until sauce thickens. Stir in vegetables and walnuts; cook 1 minute more. Serve over rice.

Lighten Up

To reduce sodium, use reduced-sodium chicken broth and reduced-sodium soy sauce. Omit or reduce salt when preparing rice.

Nutritional Information

Calories 558
Total Fat 28 g
Cholesterol 70 mg
Carbohydrate 43 g
Fiber 5 g
Protein 37 g
Sodium 663 mg

Dietary Exchange

Starch 2
Vegetable 2
Meat 4
Fat 3

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