Recipes, memories and random thoughts from my kitchen
Friday, July 06, 2007
Favorite Ingredients Friday for July 6
Here's a recipe for one of my favorite chicken dishes. The toasted walnuts are the secret to the fabulous taste!
3 tsp. cornstarch, divided 3 Tblsp. soy sauce, divided 1 pound boneless skinless chicken breast, cut into 1/4” strips 1 Tblsp. water 1 1/2 tsp. vinegar 1 1/2 tsp. sugar Dash of hot pepper sauce 1/2 cup walnut halves 3 Tblsp. vegetable oil 1 medium green pepper, cut in 1” pieces 1/2 tsp. ground ginger
In bowl combine 1 tsp. cornstarch and 1 Tblsp. soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, in a bowl combine next four ingredients with remaining cornstarch and soy sauce; set aside.
In skillet, sauté walnuts in oil until toasted. Remove with a slotted spoon and set aside. In same skillet and same oil, stir-fry chicken until juices run clear. Add green pepper and ginger to skillet; cook and stir 3 minutes or until pepper is crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to boil; cook and stir 2 minutes or until thick and bubbly. Stir in walnuts.
Serve with or alongside rice -- either plain white rice or fried rice. I like to serve it with a tossed green salad with mandarin oranges added.
Makes 4 servings.
This wonderful recipe is from a Quick Cooking magazine of some years ago. We love it!
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.