Friday, June 11, 2010

Friday Foodie - Chicken and Walnut Stir-Fry

If it has soy sauce in it I love it. I’ve probably fixed 3 meals just this week that had soy sauce in it, and this recipe is one of them. It’s one of my favorite stir-fries.  It has a little kick to it and it’s really easy. And it has soy sauce. Did I mention I love soy sauce? I’d recommend getting all your veggies cut up ahead of time and your ingredients measured out - “mise en place” as the French call it.

Have a great weekend!

Chicken and Walnut Stir-Fry

1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
3 tablespoons soy sauce (oh, yeah)
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon grated gingerroot or ½ teaspoon dried ginger
1 teaspoon sugar
½ teaspoon salt
½ teaspoon crushed red pepper
2 tablespoons cooking oil
2 medium green peppers (or any combo of any color you want), cut into ¾-inch pieces
4 green onions, bias-sliced into 1-inch pieces
1 cup walnut halves
Hot cooked rice

1. In a small bowl, stir soy sauce into cornstarch; stir in dry sherry, gingerroot, sugar, salt and red pepper. Set aside.

2. Preheat a wok (if you have a wok I wanna hear about it!) or large skillet over high heat; add cooking oil. Stir fry green peppers and green onions in hot oil for 2 minutes or till crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1-2 minutes or until golden. Remove.

3. (Add more oil if necessary.) Add the chicken to the hot wok or skillet; stir-fry until just cooked through. Stir soy sauce mixture and add to chicken. Cook and stir till thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more.

4. Serve over hot rice.

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Thanks for sharing!