Twenty-plus years ago, a sister introduced me to this recipe -- from a 1977 Better Homes and Gardens Oriental Cookbook. The original version (which my sister follows faithfully) is very similar to Kimke's Chicken and Walnuts. Here is my version, which I think is different enough to be sent in and enjoyed. It is saucier. Also, our past exchange students want to refer to my version.
- 2 1⁄4 lbs chicken breasts, diced into one-inch pieces (I have made this with chicken thigh meat and it works fine)
- 2 large green bell peppers, diced into one-inch pieces (red peppers are okay if that is what you have)
- 10 green onions, chopped into one-inch slices (use white and green bits)
- 1 1⁄4 cups walnuts, halves broken in half again (or more)
- 9 tablespoons soy sauce
- 6 tablespoons Chinese wine or 6 tablespoons dry sherry or 6 tablespoons water
- 5 teaspoons cornstarch (cornflour)
- 2 tablespoons water
- 1 tablespoon fresh ginger, chopped finely
- 1⁄4 teaspoon red chili pepper flakes
- 1 teaspoon sugar (use more if you like sweet)
- 2 -4 tablespoons vegetable oil
- Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
- If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
- For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
- Do all cooking in a wok if you can.
- Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
- Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
- Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
- Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
- Add first set of chicken pieces to second set of pieces.
- When chicken is hot, add soy sauce mixture.
- Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
- Stir well.
- When mixture thickens (just a bit) add vegetables.
- Stir thoroughly and warm through. Might take a minute, covered.
- Serve over rice.
Sorry for such a late review...I actually made this for the May AUS/NZ Recipe Swap on May 17th but did not have access to a computer so I wrote out my review to type up later. As you can see that didn't quite happen :( <br/><br/>Had planned on making this recipe a bit later in the month for some friends, but my chicken that was not fully defrosted for last nights meal is now ready to go, so I guess I will adjust my plans. First off I will let you know that I used the water in the recipe as I do not have Sherry or a suitable wine in the house. Don't think it would make that much of a taste difference. Also, I had a bag of mini sweet peppers that I needed to use up so I used them in place of the green bell peppers (look like small jalapeño peppers but taste like red, yellow and orange bells). The last adjustment I made was to use cashews in place of the walnuts do to an allergy. The dish was simple to prepare and very flavorful. I served it alongside some steamed broccoli and snow pea pods. Really wanted rice to go with it but forgot to add it to the shopping list. Will definitely be making this again soon. Thanks for sharing LP.
This was really quick and easy to put together. I especially enjoyed the nutty crunch of the walnuts. Made for Chinese/Vietnamese New Year tag in the Asian forum.
I reduced this recipe to 2 servings & otherwise made it as written for ZWT6 as a Family Pick to welcome my DH home from a fishing trip. This recipe took me back to my dys in the US when I freq used my electric wok to make tasty stir-fry combos w/fried rice for guests, but I confess they rarely included walnuts which I found so welcome here for the taste & texture they added vs the more commonly used nuts. Green onions are hard to find here, but I did. Then I used them up & got more for your recipe. Better than anyone, you know what a labour of love it was to make this recipe using part of our treasured chicken breast supply, but it rewarded us. I do not have a wok now, but 2 servings was easily done in a non-stick skillet. Thx for sharing this delicious, easy-fix & sure to be repeated recipe w/us. :-)