You are here

Chicken And Walnut Stir Fry

admin's picture
Ingredients
  Egg white 1 Large
  Dry sherry/Port 1 Tablespoon
  Cornstarch 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Skinless boneless chicken breasts 1 Pound, cut crosswise into strips 1/4 inch wide
  Skinless boneless chicken breasts 1 Pound
  Vegetable oil 2 Tablespoon
  Minced ginger 1 Tablespoon
  Minced fresh ginger 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Scallions 4 , cut into 1/2 inch lengths (Including Tops)
  Carrots 4 Medium, peeled and cut into matchstick strips
  Long grain white rice 1 1⁄2 Cup (24 tbs)
  Basic chicken stock/Canned chicken broth 3 Cup (48 tbs)
  Reduced-sodium soy sauce 2 Tablespoon
  Asparagus/1 package (10 ounces) frozen cut asparagus, thawed and drained 1 Pound, cut into 1-inch lengths
  Walnuts 1⁄2 Cup (8 tbs), toasted
Directions

ln a medium-size bowl, beat the egg white, sherry, cornstarch, salt, and black pepper until smooth.
Add the chicken and stir to coat.
Heat the oil in a deep 12-inch skillet over moderate heat for 1 minute.
Add the ginger and garlic and stir-fry for 30 seconds.
Add the chicken and stir-fry until no longer pink on the outside about 5 minutes.
Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the scallions, carrots, rice, stock, and soy sauce to the skillet.
Cover, reduce the heat to low, and simmer for 10 minutes.
Return the chicken to the skillet add the asparagus, cover, and simmer until the rice is tender and the chicken is no longer pink on the inside 10 minutes more.
Sprinkle the walnuts on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

Rate It

Your rating: None
4.22
Average: 4.2 (15 votes)