Chicken and Walnuts – Asian

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Ingredients
 2 Medium to Large Boneless, Skinless Chicken Breasts
 3 Green Bell Peppers - Cut into 3/4 inch pieces
 2 Red Peppers - Cut into 3/4 inch pieces
 8 Green Onions - Biased Sliced to 1 inch
 1 Cup Walnuts Halves
 6 tbsp Soy Sauce
 4 tbsp Dry Sherry
 2 tsp Grated Ginger Root
 2 tsp Sugar
 1 tsp Crushed Red Pepper
 2 tbsp Vegetable Oil
 4 tsp Corn Starch
Directions
1

Cut chicken into 1 inch pieces

2

Pre-Heat a Wok or Large Skillet over high heat
(Wok works better)

3

Add 1 Tablespoon of Vegetable Oil to hot Wok/Skillet
Stir Fry the green and red peppers for 5-7 minutes. Remove to a separate bowl when done.

4

Add a little Vegetable Oil to Wok/Skillet and Stir Fry green onions for 2 minutes or until crisp and tender.
Remove green onions to a separate bowl (Or to bowl with green and red peppers if there is enough room in the bowl)

5

Add a little oil to Wok/Skillet and Toast the Walnuts for 1-2 minnutes.
Remove from Wok/Skillet

6

Place chicken in Wok/Skillet and stir fry for several minutes. (Until chicken is no longer pink on the inside)

Note: Water accumulation will occur and should be drained from Wok/Skillet as we do not want to boil or steam the chicken

7

Reduce heat to a medium and Stir Soy Sauce Mixture (See below) into the Wok/Skillet and stir to blend together for 1 minute, until the mixture begins to thicken.

8

Add all cooked vegetables to the Wok/Skillet and stir well.

Cook 1 minute more and serve

Soy Sauce Mixture
9

In a small bowl add the Soy Sauce, Dry Sherry, Grated Ginger, Salt, Sugar, Crushed Red Peppers, and Corn Starch and mix well.

Set aside.

Note: Stir again just before adding to the Wok/Skillet

Serve over Rice
10

This recipe will serve nicely over 1.5 Cups Long Grain Rice/3 Cups Water.

TIP: Rinse the Long Grain Rice before cooking to reduce the rice clumping/sticking together.

Ingredients

Ingredients
 2 Medium to Large Boneless, Skinless Chicken Breasts
 3 Green Bell Peppers - Cut into 3/4 inch pieces
 2 Red Peppers - Cut into 3/4 inch pieces
 8 Green Onions - Biased Sliced to 1 inch
 1 Cup Walnuts Halves
 6 tbsp Soy Sauce
 4 tbsp Dry Sherry
 2 tsp Grated Ginger Root
 2 tsp Sugar
 1 tsp Crushed Red Pepper
 2 tbsp Vegetable Oil
 4 tsp Corn Starch

Directions

Directions
1

Cut chicken into 1 inch pieces

2

Pre-Heat a Wok or Large Skillet over high heat
(Wok works better)

3

Add 1 Tablespoon of Vegetable Oil to hot Wok/Skillet
Stir Fry the green and red peppers for 5-7 minutes. Remove to a separate bowl when done.

4

Add a little Vegetable Oil to Wok/Skillet and Stir Fry green onions for 2 minutes or until crisp and tender.
Remove green onions to a separate bowl (Or to bowl with green and red peppers if there is enough room in the bowl)

5

Add a little oil to Wok/Skillet and Toast the Walnuts for 1-2 minnutes.
Remove from Wok/Skillet

6

Place chicken in Wok/Skillet and stir fry for several minutes. (Until chicken is no longer pink on the inside)

Note: Water accumulation will occur and should be drained from Wok/Skillet as we do not want to boil or steam the chicken

7

Reduce heat to a medium and Stir Soy Sauce Mixture (See below) into the Wok/Skillet and stir to blend together for 1 minute, until the mixture begins to thicken.

8

Add all cooked vegetables to the Wok/Skillet and stir well.

Cook 1 minute more and serve

Soy Sauce Mixture
9

In a small bowl add the Soy Sauce, Dry Sherry, Grated Ginger, Salt, Sugar, Crushed Red Peppers, and Corn Starch and mix well.

Set aside.

Note: Stir again just before adding to the Wok/Skillet

Serve over Rice
10

This recipe will serve nicely over 1.5 Cups Long Grain Rice/3 Cups Water.

TIP: Rinse the Long Grain Rice before cooking to reduce the rice clumping/sticking together.

Notes

Chicken and Walnuts – Asian
IngredientsDirections