Chicken and Walnut Stir Fry |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adding a little crushed red pepper and eliminating the cheese puts a little different, lighter spin on this popular recipe. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces |
3 tablespoons soy sauce |
2 teaspoons cornstarch |
2 tablespoons white wine |
1 teaspoon fresh grated ginger |
1 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons cooking oil |
2 medium green peppers, cut into 3/4-inch pieces |
4 green onions, biased sliced into 3/4-inch pieces |
1 cup walnut halves |
2 cups cooked long-grain rice |
Directions:
1. In a small bowl, combine the cooking sauce ingredients. Set aside.
2. In a wok or large skillet, heat oil and stir fry green peppers and onions until crisp-tender.
3. Remove vegetables and stir fry walnut halves until toasted golden brown. Remove.
4. Add chicken to the pan and stir fry until no longer pink in center. Add the cooking sauce and heat until thickened.
5. Add the previously cooked vegetables; cover and cook 1 minute. Serve over cooked rice.
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