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Chinese Walnut Chicken

Foreign.Taste's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2755 Calories from Fat 1849

% Daily Value*

Total Fat 217 g334.4%

Saturated Fat 18.6 g92.9%

Trans Fat 1.1 g

Cholesterol 199.5 mg66.5%

Sodium 6033.7 mg251.4%

Total Carbohydrates 94 g31.3%

Dietary Fiber 24.1 g96.5%

Sugars 23.3 g

Protein 126 g251.9%

Vitamin A 18.6% Vitamin C 35.8%

Calcium 38.1% Iron 69.9%

*Based on a 2000 Calorie diet

Chinese Walnut Chicken Recipe