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Chicken Vegetable Stir Fry With Walnuts

Magical.Palate's picture
  Skinless boneless chicken breast halves 10 Ounce
  Vegetable oil 3 Tablespoon
  Soy sauce 2 Tablespoon (Reduced Sodium/Regular)
  Cornstarch 1 1⁄2 Tablespoon
  Red bell pepper 1 Large
  Red onion 1 Medium
  Broccoli 1 Large
  Chicken broth 3⁄4 Cup (12 tbs)
  Sugar 1⁄2 Teaspoon
  Dried red pepper flakes 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Walnut halves/Pieces 1⁄4 Cup (4 tbs)

1 Cut the chicken into 1 -inch cubes. Place the chicken in a bowl and add 1 tablespoon of the oil, 1 tablespoon of the soy sauce and 1 tablespoon of the cornstarch. Toss to thoroughly coat the chicken.
2 Cut the bell pepper into 1-inch squares. Halve the onion and cut it into 1/4 inch-thick slices. Separate the broccoli florets from the stem and cut the stem into Winch-thick slices.
3 In a small bowl, combine the broth, sugar, red pepper flakes and the remaining 1 tablespoon soy sauce and 1 1/2 teaspoons cornstarch.
4 In a large skillet or wok, warm 1 tablespoon of the oil over medium-high heat. When the oil is very hot but not smoking, add the chicken and the marinade and stir-fry for 2 to 3 minutes, or until the chicken is opaque but still slightly pink in the center. Transfer the chicken to a plate and set aside.
5 Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper, onion, broccoli, garlic and water chestnuts and stir-fry until the onions begin to wilt, 2 to 3 minutes.
6 Return the chicken to the skillet and add the walnuts. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
7 Cook, stirring constantly, until the vegetables are crisp-tender and the chicken is cooked through, 2 to 3 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Chicken Vegetable Stir Fry With Walnuts Recipe