Walnut Chicken
the Editors of Publications International, Ltd.
Walnut Chicken
Yield
Makes 4 servings
Ingredients
| 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 |
Preparation
- 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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