Hot honeyed chicken and walnut salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken breast, skinned and deboned | |
| 3 | Carrots | |
| 3 | Stalks celery | |
| 3 | Onions | |
| ¾ | cup | Walnut halves |
| ¼ | cup | Walnut oil (I use regular cooking oil) |
| 2 | tablespoons | Chopped parsley |
| ¼ | cup | Honey |
| 1½ | tablespoon | Tomato sauce |
| ½ | teaspoon | Five spice powder |
Directions
Cut chicken, carrots, celery, and onions into thin strips. Toast walnut halves in a moderate oven for 5 minutes. Heat oil in pan, add chicken, cook until chicken is browned and just tender, remove from pan. Add carrots to pan, cook until almost tender. Add celery and onion to carrots and cook until onion is soft. Return chicken to pan. Add parsley, honey, tomato sauce, and five spice powder. Serve hot, sprinkled with walnuts. Serve with rice.
Serves 4