Friday, January 13, 2012

Chicken with Walnuts

Its Friday! YAY! I don't know about you, but this week flew by for me. But I am so grateful for the weekend coming up. It will be nice to relax, and stay inside- its a cold one this weekend.

Just in time for the weekend, I have a classic simple stir fry recipe for you today. This was found in a unique wedding present I got - a 1980 Better Homes Cook Book. There is some good stuff in there. I really love it because it uses classic, cheap, make your own ingredients. This recipe is one that we had this week. It was was so good! I highly recommend it (and this is Gluten Free!!).


1 1/2 lbs chicken breasts , diced into one-inch pieces
2 large green bell peppers , diced into one-inch pieces
¼ cup onion chopped
1 cup walnuts , chopped
2 tablespoons soy sauce
3 tablespoons dry sherry
2 teaspoons cornstarch
2 tablespoons water
1 tablespoon fresh ginger , chopped finely
1/4 teaspoon red chili pepper flakes
1 teaspoon sugar (use more if you like sweet)
2 -4 tablespoons vegetable oil

Chop chicken, walnuts, bell peppers, onions and ginger. 

For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in dry sherry, ginger, water, red pepper flakes and sugar. Set aside.Do all cooking in a wok if you can.

Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.

Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.

Saute the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.

When chicken is cooked push to sides of wok, add soy sauce mixture right in the middle of the pan.Stir well.

When mixture thickens (just a bit) add vegetables. Stir thoroughly and warm through. Serve over hot rice.


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