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Chicken With Walnuts

Barbecue.Master's picture
Ingredients
  Walnut halves 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  Chicken breasts 3 Large, skinned
  Cornstarch 2 Tablespoon
  Sugar 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Canned chicken bouillon 3 Cup (48 tbs)
  Soy sauce 3 Tablespoon
  Salad oil 1⁄2 Cup (8 tbs)
  Frozen cut green beans 10 Ounce, thawed (1 Package)
  Celery 2 Cup (32 tbs)
  Canned bamboo shoots 8 1⁄2 Ounce, drained (1 Can)
  Canned water chestnuts 8 Ounce, thinly sliced (1 Can)
  Cooked seasoned rice 4 Cup (64 tbs)
Directions

Saute walnuts in butter or margarine in skillet until lightly browned.
Drain walnuts on paper towels; reserve.
Cut chicken into thin julienne strips; reserve.
Combine and mix cornstarch, sugar and salt.
Blend in 1 cup chicken bouillon and soy sauce; stir until smooth and reserve.
Heat oil in Wok; brush on sides of pan.
Sprinkle chicken into oil; cook and stir until chicken turns white and browns slightly.
Stir in vegetables.
Pour remaining 2 cups of chicken bouillon over mixture; cover and steam about 5 minutes.
Remove cover; stir in cornstarch mixture and continue cooking and stirring until sauce is thick and clear.
Add walnut halves and heat, stirring constantly.
Serve with hot cooked seasoned rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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