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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.
- Ready In:
- 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
- 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.
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My husband would like to give this more than 5 stars. I did find that I needed to double the amount of ingredients in the marinade in order to cover the chicken - 4 tsp rice wine, 1 tsp ginger and 4 tsp cornstarch. And, I only used 2 oz of walnut as that is the size bag our store carries. I would like to try it with tofu for me.Reply
I have had this in my cookbook for quite some time, but finally got around to making it tonight while desperately searching for something quick and easy that I could make that doesn't contain any onions or potatoes (out of both!). It comes together amazingly quickly (as is the tendancy of Chinese food, I guess), which is exactly what I was looking for. Very nice simple flavors. I agree with Mom2girls, though, in that I would like a little spice or something- even though I normally can't stand spicy foods, I think that this would benefit from a small kick. It's very kid-friendly as is, I think. I didn't have walnut halves, so I just used walnut pieces instead, although I think the halves would have been better, the pieces were still good. Served over brown rice with a variation of Mushrooms Oriental (#11365). Good meal, thanks for posting.Reply
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