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Chicken-Black Walnut Stir Fry
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4 boneless/skinless chicken breasts cut into bite-size pieces
1 green pepper cut into ¾ inch pieces
2 red peppers cut into ¾ inch pieces
10 to 12 green onions sliced into 1-inch pieces
2/3 cup black walnut pieces
4 to 6 T. cooking oil
2 t. sugar
4 t. cornstarch
2 t. grated fresh ginger
2 cloves garlic minced
6 T. soy sauce
4 T. sherry
¾ t. crushed red pepper
Steamed rice
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In a small bowl, mix together the sugar, cornstarch, grated ginger, and garlic. Mix in the soy sauce and dry sherry. Add the crushed red pepper; set mixture aside.
Heat 2 T. of the oil in a wok or large skillet; cook and stir the peppers and onions for 2 minutes; remove from wok and set aside.
Cook and stir black walnut pieces 1 to 2 minutes; remove and set aside.
Cook and stir chicken in remaining oil for 3 to 4 minutes, or until it turns white. Add the soy sauce mixture to wok with the chicken and cook and stir until thickened. Add the vegetables and black walnuts to the skillet and cook for 1-2 minutes.
Serve immediately over rice. Serves 6.
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| Recipe Origin: United States |
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Submitted by: |
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Rebecca
United States |
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| This recipe has been viewed 2530 times. |
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