Food recipes
Mom's Chinese Walnut Chicken
Mom's Chinese Walnut Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw cornstarch oil, olive, salad or cooking soy sauce made from soy (tamari) sugars, granulated spices, garl...
Mom's Chinese Walnut Chicken
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornstarch
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sugars, granulated
spices, garlic powder
spices, ginger, ground
nuts, walnuts, english
water, bottled, generic
soy sauce made from soy (tamari)
Directions:
Make sure to start your rice before starting the Walnut Chicken!
Cut chicken into half-inch pieces.
Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
Add the sugar, garlic and ginger powder and mix.
Add the chicken and stir to coat.
Put aside.
Heat 1 T oil in a large frying pan.
Fry the walnuts until they are golden brown.
It takes a while to get the nuts up to temperature, but then they brown very rapidly.
Move the walnuts to a separate bowl.
Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
Add the nuts to the chicken and stir-fry for a couple more minutes.
Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
If more sauce is desired, just add additional water and heat.
Serve hot with rice.
Ingredients:
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornstarch
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sugars, granulated
spices, garlic powder
spices, ginger, ground
nuts, walnuts, english
water, bottled, generic
soy sauce made from soy (tamari)
Directions:
Make sure to start your rice before starting the Walnut Chicken!
Cut chicken into half-inch pieces.
Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
Add the sugar, garlic and ginger powder and mix.
Add the chicken and stir to coat.
Put aside.
Heat 1 T oil in a large frying pan.
Fry the walnuts until they are golden brown.
It takes a while to get the nuts up to temperature, but then they brown very rapidly.
Move the walnuts to a separate bowl.
Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
Add the nuts to the chicken and stir-fry for a couple more minutes.
Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
If more sauce is desired, just add additional water and heat.
Serve hot with rice.