RCI-MT.004.0269.001
Chinese chicken with walnuts
Chinese chicken with walnuts from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 6 unit
- -- (boneless1 unitskinless)
- 2 1/2 tbsp
- 1 1/2 tbsp
- 2 tsp
- 2 tbsp
- 1 tsp
- 1 tsp
- 1/2 tsp
- 1/4 tsp
- 3 tsp
- 2 unit
- -- cut into ¾-inch pieces1 unit
- 4 unit
- -- diagonally sliced1 unit
- -- into 1-inch lengths1 unit
- 1/3 cup
Method
1
Slice boneless, skinless chicken breast halves into ¾-inch bite-sized pieces.
2
Combine reduced-sodium soy sauce, water, cornstarch, dry sherry, sugar, grated fresh ginger, crushed red pepper, and salt in a small bowl, stirring until cornstarch is fully dissolved.
3
Cut green peppers into ¾-inch pieces and diagonally slice green onions into 1-inch lengths; set aside separately.
4
Heat 1½ teaspoons peanut oil in a large skillet or wok over high heat until shimmering.
2 minutes
5
Add half of the chicken pieces to the hot oil and stir-fry until cooked through and lightly browned, about 4–5 minutes; transfer to a plate and repeat with remaining 1½ teaspoons oil and chicken pieces.
5 minutes
6
Return all cooked chicken to the skillet, add the green pepper pieces, and stir-fry for 1 minute.
1 minutes
7
Pour the sauce mixture over the chicken and peppers, stirring constantly until the sauce thickens and coats all ingredients, about 1–2 minutes.
2 minutes
8
Add walnut halves and green onion slices, tossing gently to combine and heat through for 30 seconds.
1 minutes
9
Transfer to a serving dish and serve immediately while hot.