Chicken was crispy, and flavourful on its own, even without the sauce. For us, this recipe yielded way too much sauce. I would say to halve this recipe gives you ample sauce. Thank you for posting.
I was directed to this recipe after posting a pitiful plea for help in finding the Walnut Chicken from a local restaurant. My son and I DEVOURED this chicken! I didn't have cornstarch, so substituted Mochiko sweet rice flour - it gave a nice crispy crunch that was a nice contrast to the incredibly smooth velvety texture of the sauce. This one's going in my keepsake cookbook :) Thanks, myslys!!
Loved this recipe, and I used all fat free contents except the honey. I loved it but my husband doesn't much care for the slight mayo taste in the sauce, he still loved it! Highly recommend and easy to make! Thanks.
This was very good! I added a green and a red pepper, a few extra walnuts, doubled the sauce (but only used 1 cup of mayo instead of two), stirred everything together, and served over rice...mmm.
I loved this! I had to make a couple of substitutions: pecans for walnuts and I used non-fat milk instead of reduced-fat and then added a slurry of a tablespoon of cornstarch mixed with a little of the sauce to help make it thicker. I used only 1/2 cup mayo to reduce the calories a little. I'll definately be making this one again.
We made just the sauce from this, and poured it oer some left over chicken (from another recipe). Tastes exactly like my hubby's favorite dish at the local chinese buffet! Next time I plan to make the whole recipe, but for now, it was a fab way to redo leftovers!
I would recommed using only 1/4 to 1/2 cup of mayo instead of a full cup. Everything else turned out pretty good.