Recipe by Dib's
This recipe was found on the net and posted by request. Original recipe was from Helen Chen's "Peking Cuisine". You can also use shrimp in place of chicken.
Top Review by Just Cher
This one will be a bit unusual as I posted a request for Brocolli chicken and the gracious Lady Di (no pun intended) responded with this recipe and suggested I add brocolli. I did and the results were fabulous. No I did not have walnuts so that changes it up a bit (hence the name) but the flavor was excellent. I followed the recipe exactly only I removed the chicken long enough to saute some brocolli crowns for 6 minutes and added back the chicken and incorporated the sauce. The end result was a very velvety chicken with a wonderful sauce. We were really impressed with how tender the chicken was and my dh said it was definitely restaurant quality. Thank you so much Di for the recipe and next time I will add the walnuts (but the brocolli was nice too!
- 1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
- 2 teaspoons rice wine
- 1⁄2 teaspoon grated fresh ginger
- 2 teaspoons cornstarch
- 2 tablespoons hoisin sauce
- 1 teaspoon sugar
- 2 tablespoons dark soy sauce
- 2 tablespoons water
- 4 tablespoons vegetable oil
- 2 garlic cloves, crushed
- 3 ounces walnut halves, toasted
- 3 -5 drops sesame oil
Directions See How It's Made
- Add marinade ingredients to chicken and mix well.
- Marinate for 10 minutes.
- While marinating chicken mix together the sauce ingredients.
- Set aside.
- Heat wok on high with the oil.
- Add the garlic and stir for a few seconds.
- Add the chicken and cook to 80% done.
- Reduce heat to medium and add the sauce, giving it a good stir.
- Cook for 1 minute.
- Add the walnuts and sesame oil.
- Cook for 1 minute more.
- Remove from heat and serve with rice and veggies.