This Stir-Fry Chicken With Walnuts is a delightful fusion of textures and flavors that comes together in under 30 minutes. The dish features tender cubes of chicken breast, lightly coated in cornstarch for a silky finish, and tossed with earthy, toasted walnuts. Fresh ginger adds a bright, aromatic kick that cuts through the richness of the nuts, while bamboo shoots provide a satisfying crunch. The savory chicken stock creates a light, glossy sauce that ties all the ingredients together. Perfect for a quick weeknight dinner or a light lunch, this recipe is simple to prepare using pantry staples. It’s a wholesome, protein-rich meal that brings home-style comfort to your table.
Stir-Fry Chicken With Walnuts
Description
This Stir-Fry Chicken With Walnuts is a delightful fusion of textures and flavors that comes together in under 30 minutes. The dish features tender cubes of chicken breast, lightly coated in cornstarch for a silky finish, and tossed with earthy, toasted walnuts. Fresh ginger adds a bright, aromatic kick that cuts through the richness of the nuts, while bamboo shoots provide a satisfying crunch. The savory chicken stock creates a light, glossy sauce that ties all the ingredients together. Perfect for a quick weeknight dinner or a light lunch, this recipe is simple to prepare using pantry staples. It&# 226;ÂÂs a wholesome, protein-rich meal that brings home-style comfort to your table.Ingredients
Directions
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Skin and bone the chicken breast, then dice it into 3/4 to 1-inch cubes.
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In a small bowl, combine the cornstarch and salt.
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Add the cornstarch mixture to the diced chicken and toss gently to coat evenly.
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Let the chicken stand for 15 minutes, turning occasionally.
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Mince the fresh ginger.
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Heat 1 tablespoon of oil in a deep pan or wok over medium-high heat.
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Add the walnuts to the hot oil and deep-fry until golden brown.
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Remove the walnuts and drain them on paper towels.
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In the same pan, add the remaining 2 tablespoons of oil.
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Add the minced ginger and stir-fry for a few seconds until fragrant.
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Add the coated chicken to the pan and stir-fry for a couple of minutes until it loses its pink color.
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Stir in the chicken stock and heat quickly.
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Cover the pan and cook over medium heat for 2 to 3 minutes.
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Uncover and stir in the fried walnuts just to heat them through.
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Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 473.7kcal
- % Daily Value *
- Total Fat 40.6g63%
- Saturated Fat 4.1g21%
- Cholesterol 37.0mg13%
- Sodium 2470.9mg103%
- Total Carbohydrate 10.5g4%
- Dietary Fiber 4.0g16%
- Sugars 1.6g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Note: The original directions mention bamboo shoots, sherry, and chicken stock in the ingredients list for the directions, though they are not in the main ingredient list. If you wish to follow the full traditional method, add 1/2 cup diced bamboo shoots, 2 tablespoons sherry, and 1/4 cup chicken stock. Add bamboo shoots with the chicken and sherry/stock in the final steps.
Variation: Substitute cashews for walnuts for a different nutty flavor.
Variation: Substitute bamboo shoots with 1/2 cup diced mushrooms, 1/2 cup celery, 6 water chestnuts, or 1 medium diced onion.
Variation: For a richer marinade, toss the chicken in a mixture of 1 tablespoon soy sauce, 3 tablespoons sherry, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Let stand for 30 minutes, turning occasionally. Drain, reserving the marinade. Before stir-frying, dredge the chicken in cornstarch, then dip in beaten egg. Add the reserved marinade during the stir-frying step.
Tip: Ensure the walnuts are fully drained to keep the final dish from becoming soggy.
