Stir-Fried Walnut Chicken Recipe

Name: Stir-Fried Walnut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon plus 3 tablespoons cornstarch, divided; 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided; 1 pound boneless skinless chicken breasts, cut into strips; 1-1/2 cups reduced-sodium chicken broth; 1-1/2 teaspoons grated fresh gingerroot; 5 teaspoons canola oil, divided; 1 medium onion, quartered; 1 garlic clove, minced; 1 medium sweet red pepper, julienned; 1/2 cup fresh broccoli florets; 1/2 cup chopped carrot; 1 can (8 ounces) sliced water chestnuts, drained; 3 cups cooked long grain rice; 1/4 cup chopped walnuts, toasted

Servings: persons

1 teaspoon plus 3 tablespoons cornstarch, divided
2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons grated fresh gingerroot
5 teaspoons canola oil, divided
1 medium onion, quartered
1 garlic clove, minced
1 medium sweet red pepper, julienned
1/2 cup fresh broccoli florets
1/2 cup chopped carrot
1 can (8 ounces) sliced water chestnuts, drained
3 cups cooked long grain rice
1/4 cup chopped walnuts, toasted

1
In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes.
2
In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside.
3
In a
4
or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender.
5
Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.

931

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon plus 3 tablespoons cornstarch, divided, 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided, 1 pound boneless skinless chicken breasts, cut into strips, 1-1/2 cups reduced-sodium chicken broth, and more.

Yes, Stir-Fried Walnut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Walnut Chicken

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