Walnut Chicken/Shrimp Stir-Fry

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Servings: 4 servings Difficulty: Advanced
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Quick, savory stir-fry with crunchy walnuts and tender protein in a glossy soy glaze
Walnut Chicken/Shrimp Stir-Fry recipe image
Walnut Chicken/Shrimp Stir-Fry recipe image
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Walnut Chicken/Shrimp Stir-Fry

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 590.8

Description

This vibrant Walnut Chicken or Shrimp Stir-Fry is a delightful twist on traditional Chinese cuisine, offering a perfect balance of textures and flavors. The dish combines tender strips of chicken or plump shrimp with a medley of crisp vegetables like celery, onions, and snow peas. The star ingredient, toasted walnuts, adds a rich, nutty crunch that contrasts beautifully with the silky, savory soy-based sauce. It is an excellent choice for busy weeknight dinners or casual gatherings where you want to serve something impressive yet effortless. The combination of sweet, salty, and umami notes ensures every bite is satisfying. Serve it over steamed rice or noodles for a complete meal that feels both comforting and sophisticated.

Directions

  1. Bring a small saucepan of water to a boil. Add the walnut halves and boil for 3 minutes.
  2. Drain the walnuts and rinse them under cold water. Set them aside.
  3. Cut the Chinese cabbage crosswise into 1/8-inch thick slices.
  4. Cut the celery into 2-inch julienned pieces.
  5. Halve the onions and slice them thinly.
  6. In a small bowl, combine the soy sauce, cornstarch, salt, and sugar. Stir well until smooth.
  7. Add the shrimp or chicken strips to the soy sauce mixture and toss to coat evenly. Set aside to marinate.
  8. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of peanut oil.
  9. Add the prepared vegetables (cabbage, celery, onions, and snow peas) to the wok.
  10. Stir-fry the vegetables until tender-crisp, about 3 minutes. Remove them from the wok and set aside.
  11. Add the boiled walnuts to the wok and sauté until lightly browned. Add more oil if necessary.
  12. Add the drained water chestnuts to the walnuts and sauté for 1-2 minutes longer.
  13. Combine the walnuts and water chestnuts with the reserved vegetables and set aside.
  14. Heat the remaining 1 tablespoon of peanut oil in the wok until very hot.
  15. Remove the shrimp or chicken from the marinade, allowing excess sauce to drip off. Reserve the remaining marinade.
  16. Stir-fry the shrimp or chicken strips until cooked through, about 3-4 minutes.
  17. Pour the chicken broth and the reserved marinade into the wok with the protein.
  18. Cook until the sauce is bubbling and thickened.
  19. Return the vegetable, walnut, and water chestnut mixture to the wok.
  20. Toss everything together and heat through for 1 minute.
  21. Stir in the chopped fresh tarragon and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 590.8kcal
% Daily Value *
Total Fat 40.3g62%
Saturated Fat 3.8g19%
Cholesterol 258.8mg87%
Sodium 3605.9mg151%
Total Carbohydrate 20.6g7%
Dietary Fiber 4.1g17%
Sugars 3.3g
Protein 44.1g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stir-fry, chicken, shrimp, walnuts, chinese, soy sauce, vegetables, celery, snow peas, water chestnuts, quick dinner, weeknight meal, crunchy, easy recipe, wok, rice bowl, family friendly, protein rich, nutty flavor, gluten-free option
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