Walnut Chicken Skillet Recipe

Ingredients
<br>- 2 teaspoons cornstarch, divided
<br>- 3 tablespoons soy sauce, divided
<br>- 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
<br>- 1 tablespoon water
<br>- 1 1/2 teaspoons vinegar
<br>- 1 1/2 teaspoons sugar
<br>- 1 dash hot pepper sauce
<br>- 1/2 cup walnut halves
<br>- 3 tablespoons vegetable oil
<br>- 1 medium green pepper, cut into 1-inch pieces
<br>- 1/2 teaspoon ground ginger
<br>- Hot cooked rice
<br><p></p>Directions
<br>step 1: In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes.
<br>step 2: Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside.
<br>step 3: In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender.
<br>step 4: Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.
<br>


Ingredients
- 2 teaspoons cornstarch, divided
- 3 tablespoons soy sauce, divided
- 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
- 1 tablespoon water
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons sugar
- 1 dash hot pepper sauce
- 1/2 cup walnut halves
- 3 tablespoons vegetable oil
- 1 medium green pepper, cut into 1-inch pieces
- 1/2 teaspoon ground ginger
- Hot cooked rice

Directions
step 1: In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes.
step 2: Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside.
step 3: In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender.
step 4: Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.

Mastodon Share