Walnut Chicken Recipe

Walnut Chicken Recipe

Recipe courtesy of Nick Insco, Blue Ash Chili, Mason, OH

Recipe Details

• Level: Intermediate
• Yield: 10 to 12 servings
• Total Time: 1 hr 30 min
• Prep Time: 30 min
• Cook Time: 1 hr

Nutritional Analysis Per Serving

Serving Size: 1 of 12 servings

• Calories: 515
• Total Fat: 21 g
• Saturated Fat: 3 g
• Carbohydrates: 14 g
• Dietary Fiber: 1 g
• Sugar: 10 g
• Protein: 66 g
• Cholesterol: 201 mg
• Sodium: 1523 mg

Ingredients

• 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
• 1/2 cup teriyaki sauce
• 1 tablespoon dry sherry
• 3 tablespoons soy sauce
• 10 tablespoons brown sugar
• 12 drops liquid garlic
• 3 teaspoons powdered ginger
• 6 teaspoons cornstarch
• 2 cups water
• 12 pieces skinned chicken breasts
• 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
• 1 tablespoon butter
• 1/2 pound whole walnut halves

Instructions

1. Place the first 7 ingredients into a medium saucepan over low heat. Stir well with a whisk and bring to a gentle simmer.
2. In a small cup, mix the cornstarch with 3 to 4 tablespoons of water. Stir until smooth, then add to the sauce mixture. Gradually pour in 2 cups of water and continue cooking over low heat, stirring constantly until the sauce thickens to a syrupy texture.
3. Steam the chicken in a vegetable steamer over the bouillon liquid, working in two batches. Cook until the chicken is tender. Remove the chicken and set aside on a cutting board.
4. Add 1 tablespoon of butter and the whole walnut halves to a small frying pan over medium heat. Stir regularly until the walnuts are golden and fragrant. Let cool, then stir into the sauce mixture. Return the sauce to low heat and bring to a simmer.
5. Cut the chicken into bite-sized pieces and add to the sauce mixture. Transfer everything to a serving bowl and serve over hot rice or a blend of white and wild rice.

Storage

If not serving right away, refrigerate. The dish can be kept for 1 to 2 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.