Recipe by justme #3
I got this out of an old Family Circle cookbook my mom recently gave me. We just loved it. It's very quick to make also.
Top Review by ElaineAnn
I used 2 chicken breast halves to cut down the recipe to 2 servings, but kept the recipe amount for the rest of the igredients because I wanted it real saucy. Served over rice this was very tasty and I was so glad to have the extra sauce. This was better than take-out! Made for PAC Fall '07.
- 1⁄4 cup soy sauce
- 1 tablespoon dry sherry (I used cooking sherry because that was all I had.)
- 1⁄2 teaspoon ground ginger
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 3 tablespoons vegetable oil
- 1⁄3 cup sliced green onion
- 1 garlic clove, cut in half
- 1 cup walnuts, coarsely chopped
Directions See How It's Made
- Combine soy sauce, sherry and ginger in a medium bowl, add chicken pieces, mix and let stand for 15 minutes.
- Heat a large skillet; add 2 tablespoons of oil and heat until smoking. Add green onions, garlic and walnuts. Cook 3 minutes, stirring often. Discard garlic and spoon walnut mixute into a small bowl and reserve.
- Add remaining oil to skillet and heat. Add chicken and soy mixture and stir-fry until chicken is done and coated with the soy mixture. About 5 minutes. Add reserved walnut mixture and stir to mix. Serve with rice or mashed potatoes.