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Chicken and Walnuts Asian Stir Fry
Ingredients
- 2 Medium to Large Boneless, Skinless Chicken Breasts
- 3 Green Bell Peppers - Cut into 3/4 inch pieces
- 2 Red Peppers - Cut into 3/4 inch pieces
- 8 Green Onions - Biased Sliced to 1 inch
- 1 Cup Walnuts Halves
- Soy Sauce Mixture
- 6 tbsp Soy Sauce
- 4 tbsp Dry Sherry
- 2 tsp Grated Ginger Root
- 2 tsp Sugar
- 1 tsp Crushed Red Pepper
- 2 tbsp Vegetable Oil
- 4 tsp Corn Starch
Steps
- Cut chicken into 1 inch pieces
- Pre-Heat a Wok or Large Skillet over high heat. (Wok works better)
- Add 1 Tablespoon of Vegetable Oil to hot Wok/Skillet
- Stir Fry the green and red peppers for 5-7 minutes. Remove to a separate bowl when done.
- Add a little Vegetable Oil to Wok/Skillet and Stir Fry green onions for 2 minutes or until crisp and tender.
- Remove green onions to a separate bowl (Or to bowl with green and red peppers if there is enough room in the bowl)
- Add a little oil to Wok/Skillet and Toast the Walnuts for 1-2 minnutes.
- Remove from Wok/Skillet
- Place chicken in Wok/Skillet and stir fry for several minutes. (Until chicken is no longer pink on the inside) Note: Water accumulation will occur and should be drained from Wok/Skillet as we do not want to boil or steam the chicken.
- Reduce heat to a medium and Stir Soy Sauce Mixture (See below) into the Wok/Skillet and stir to blend together for 1 minute, until the mixture begins to thicken.
- Add all cooked vegetables to the Wok/Skillet and stir well.
- Cook 1 minute more and serve
- Soy Sauce Mixture
- In a small bowl add the Soy Sauce, Dry Sherry, Grated Ginger, Salt, Sugar, Crushed Red Peppers, and Corn Starch and mix well.
- Set aside.
- Serve over rice
- This recipe will serve nicely over 1.5 Cups uncooked Long Grain Rice/3 Cups Water or rice of your choice.
Notes
NOTE: Stir Soy Sauce Mixture just before adding it to the wok per above.
TIP: Rinse the Long Grain Rice before cooking to reduce the rice clumping/sticking together.
TIP: Rinse the Long Grain Rice before cooking to reduce the rice clumping/sticking together.
Mains · Recipe entered by: Greg DeSanto
Chicken and Walnuts Asian Stir Fry
Steps
- Cut chicken into 1 inch pieces
- Pre-Heat a Wok or Large Skillet over high heat. (Wok works better)
- Add 1 Tablespoon of Vegetable Oil to hot Wok/Skillet
- Stir Fry the green and red peppers for 5-7 minutes. Remove to a separate bowl when done.
- Add a little Vegetable Oil to Wok/Skillet and Stir Fry green onions for 2 minutes or until crisp and tender.
- Remove green onions to a separate bowl (Or to bowl with green and red peppers if there is enough room in the bowl)
- Add a little oil to Wok/Skillet and Toast the Walnuts for 1-2 minnutes.
- Remove from Wok/Skillet
- Place chicken in Wok/Skillet and stir fry for several minutes. (Until chicken is no longer pink on the inside) Note: Water accumulation will occur and should be drained from Wok/Skillet as we do not want to boil or steam the chicken.
- Reduce heat to a medium and Stir Soy Sauce Mixture (See below) into the Wok/Skillet and stir to blend together for 1 minute, until the mixture begins to thicken.
- Add all cooked vegetables to the Wok/Skillet and stir well.
- Cook 1 minute more and serve
- Soy Sauce Mixture
- In a small bowl add the Soy Sauce, Dry Sherry, Grated Ginger, Salt, Sugar, Crushed Red Peppers, and Corn Starch and mix well.
- Set aside.
- Serve over rice
- This recipe will serve nicely over 1.5 Cups uncooked Long Grain Rice/3 Cups Water or rice of your choice.
NOTE: Stir Soy Sauce Mixture just before adding it to the wok per above.
TIP: Rinse the Long Grain Rice before cooking to reduce the rice clumping/sticking together.
TIP: Rinse the Long Grain Rice before cooking to reduce the rice clumping/sticking together.