Chinese walnut chicken

    40 mins

    Walnuts supply good amounts of fibre and minerals and have omega-3 fatty acids, which lower triglycerides.

    2 people made this

    Serves: 4 

    • 3 teaspoons (45ml) vegetable oil
    • 2 tablespoons caster sugar
    • 1 cup walnut halves
    • 1 red capsicum, cut into strips
    • 4 spring onions, sliced diagonally
    • 2 cloves garlic, crushed
    • 1 tablespoon grated fresh ginger
    • 500g skinless, boneless chicken breasts, cut into cubes
    • 1 cup (250ml) chicken stock
    • 3 teaspoons (45ml) reduced-salt soya sauce
    • 1 teaspoon (5ml) sesame oil
    • 1½ teaspoons cornflour

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat 1 teaspoon (5ml) of the vegetable oil in a medium frying pan over moderate heat. Add 1½ tablespoons of the sugar, stirring to combine. Add the walnuts and cook, stirring constantly, for 7 minutes or until the walnuts are nicely coated and lightly crisped; put aside.
    2. Heat the remaining vegetable oil in a large nonstick frying pan over moderately high heat. Add the capsicum and cook for 2 minutes or until crisp-tender. Add the spring onions, garlic and ginger and cook for 2 minutes. Add the chicken and cook for 4 minutes.
    3. Combine the stock, soya sauce, sesame oil and the remaining sugar in a small bowl. Add the cornflour and mix well. Add the mixture to the frying pan, bring to the boil, then cook for 3 minutes or until the sauce is slightly thickened and the chicken is cooked. Stir in the walnuts.

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