Stir-fry chicken with walnuts
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 2 | slices | Fresh ginger |
| 2 | teaspoons | Cornstarch |
| 1 | cup | Walnuts |
| ½ | teaspoon | Salt |
| Oil for deep frying | ||
| 1 | tablespoon | Sherry |
| 2 | tablespoons | Oil |
| ½ | cup | Bamboo shoots |
| ¼ | cup | Chicken stock |
Directions
1. Skin and bone chicken; dice in ¾ to 1-inch cubes. Combine cornstarch, salt and sherry. Add to chicken and toss gently to coat.
Let stand 15 minutes, turning occasionally.
2. Dice bamboo shoots. Mince ginger.
3. Blance walnuts. Heat oil and deep-fry walnuts until golden. Drain on paper toweling.
4. Heat remaining oil. Add ginger and stir-fry a few times. Add chicken and stir-fry a couple of minutes until it looses its pinkness.
5. Add bamboo shoots; stir-fry 1 minute more.
6. Stir in stock and heat quickly. Then cooked covered, 2 to 3 minutes over medium heat.
7. Stir in walnuts only to heat through. Serve at once.
* Variations: 1. Substitute cashews for walnuts.
2. Substitute any of the following for bamboo shoots: diced; ½ cup mushrooms, ½ cup celery, 6 water chestnuts or 1 medium onion.
3. In step 1, toss the chicken in a mixture of 1 Tab soy sauce, 3 Tab sherry, ½ tsp sugar and ½ tsp salt. Let stand 30 minutes, turning occasionally. Then drain, reserving marinade. Before stir-frying dredge chicken in cornstarch; then dip in beaten egg. Add remaining marinade in step 6.
4 to 6 servings