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Chinese Walnut Chicken

Foreign.Taste's picture
Ingredients
  Coarsely broken walnuts 1 Cup (16 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Chicken breasts 2 , boned and cut lengthwise in very thin strips
  Salt 1⁄2 Teaspoon
  Onion slices 1 Cup (16 tbs)
  Bias cut celery slices 1 1⁄2 Cup (24 tbs)
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Sugar 1 Teaspoon
  Cornstarch 1 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Cooking sherry 2 Tablespoon
  Canned bamboo shoots 5 Ounce, drained
  Canned water chestnuts 5 Ounce, drained and sliced
Directions

In skillet, toast walnuts in hot oil, stirring constantly.
Remove nuts to paper towels.
Put chicken into skillet.
Sprinkle with salt.
Cook, stirring frequently, 5 to 10 minutes or till tender.
Remove chicken.
Put onion, celery, and 1/2 CUP of the chicken broth in skillet.
Cook uncovered 5 minutes or till slightly tender.
Combine sugar, cornstarch, soy sauce, and cooking sherry; add remaining chicken broth.
Pour over vegetables in skillet.
Cook and stir till sauce thickens.
Add chicken, bamboo shoots, water chestnuts, and walnuts.
Heat through.
Serve with Oriental Rice.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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