Behind the Recipes
Asian Walnut Chicken by Divya Gugnani
Makes 6 servings
INGREDIENTS:
1 cup walnuts; coarsely chopped
1/4 cup grapeseed oil
2 chicken breasts; boiled, boned, cut in thin strips
1/2 teaspoon salt
1 cup white onions; thinly sliced
1/3 cup scallions; thinly sliced
1/2 cup carrot, grated
1 cup celery; sliced
1-1/4 cup chicken broth
1 teaspoon granulated sugar
1 tablespoon cornstarch
1/4 cup low sodium soy sauce
2 tablespoon cooking sherry
2/3 cup canned bamboo shoots; drained and washed nicely
5 oz. waterchestnuts, canned; drained and sliced
PREPARATION:
1. In skillet, toast walnuts in hot oil, stirring constanly. Remove nuts and place paper towels. Put chicken in skillet.
2. Sprinkle with salt, cook stirring frequently. 5 to 10 minutes or until tender. Remove chicken. Put onion, scallions, carrot, celery and 1/2 cup of the chicken broth in skillet.
3. Cook uncovered 5 minutes or until slightly tender. Combine sugar, cornstarch, soy sauce and cooking sherry. Add remaining chicken broth.
4. Pour over vegetables in skillet. Cook and stir till sauce thickens.
5. Add chicken, bamboo shoots, waterchestnuts and walnuts. Heat through. Serve over brown rice.
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