Walnut Chicken

Walnut Chicken

Walnut Chicken


Makes 4 servings


1 pound boneless skinless chicken thighs
3 tablespoons soy sauce
2 tablespoons minced fresh ginger
1 tablespoon cornstarch
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
1/4 cup water
Hot cooked rice


  1. 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.
  2. 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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