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Walnut Chicken

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:
20mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Diana Adcock
Contributor
@Diana Adcock
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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."
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  1. Annette NC
    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
  2. seochristy
    I liked the idea of this a lot, but it just didn't work for me. I have stainless steel pans and the coating stuck. We weren't happy with the texture, but my dh said the sauce was great. I would probably hunt down a nonstick before I make this again.
    Reply
  3. Brydell
    this was pretty awesome! I think the sesame oil ties it all together. most walnut chicken i've had in restaurants have been extremly sweet this one had a great balance of sweet and savory. thanks
    Reply
  4. merrilife
    This was very tasty, but not anything like the restaurant walnut chicken my DH and I love. Although not what I was expecting, this was overall a very nice dish. Thanks!
    Reply
  5. Roosie
    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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