Walnut Chicken Recipe

Name: Walnut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water; 1/2 cup teriyaki sauce; 1 tablespoon dry sherry; 3 tablespoons soy sauce; 10 tablespoons brown sugar; 12 drops liquid garlic; 3 teaspoons powdered ginger; 6 teaspoons cornstarch; 2 cups water; 12 pieces skinned chicken breasts; 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water; 1 tablespoon butter; 1/2 pound whole walnuts halves

Servings: persons

2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
1/2 cup teriyaki sauce
1 tablespoon dry sherry
3 tablespoons soy sauce
10 tablespoons brown sugar
12 drops liquid garlic
3 teaspoons powdered ginger
6 teaspoons cornstarch
2 cups water
12 pieces skinned chicken breasts
4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
1 tablespoon butter
1/2 pound whole walnuts halves

1
Put the first 7 ingredients into a medium saucepan over low heat.
2
Mix well with a whisk and bring to a simmer.
3
In a small cup add the cornstarch and 3 to 4 tablespoons of water.
4
Mix to combine, then add it to the sauce mixture.
5
Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
6
Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches.
7
Cook until the chicken is tender.
8
Remove the chicken to a cutting board.
9
Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat.
10
Turn regularly until well toasted.
11
Cool, then stir the walnuts into the sauce mixture.
12
Put the sauce mixture over low heat and bring to a simmer.
13
Slice the chicken into bite-size pieces and add it to the sauce mixture.
14
Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.
15
Cook's Note: Refrigerate if not using immediately.
16
Can be stored for 1 to 2 days.

1765

kcal

Calories

Fat

152

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water, 1/2 cup teriyaki sauce, 1 tablespoon dry sherry, 3 tablespoons soy sauce, and more.

Yes, 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.

That's it — enjoy your meal!

Walnut Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions