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Chicken With Walnuts

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450 g/1 lb skinless, boneless chicken breast, cut into 2 cm/ inch cubes
2 teaspoons cornflour
2 teaspoons rice wine or dry sherry
teaspoon grated fresh ginger
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
4 tablespoons vegetable oil
2 garlic cloves, lightly crushed
85 g/3oz shelled walnut halves, toasted
1 teaspoon sesame seed oil


Serves: 4


1.Place the chicken in a bowl and add the cornflour, rice wine and ginger. Mix well and set aside.

2. In a small bowl, mix the hoisin sauce, sugar, soy sauce and 2 tablespoons water. Stir until smooth and set aside.

3. Heat the oil and garlic in a wok over high heat until the oil is hot and the garlic sizzles. Stir the chicken mixture again and add it to the wok. Stir for 1-2 minutes, until the chicken is almost done. Remove the garlic if desired.

4. Reduce the heat to medium and stir in the sauce mixture. Continue stirring until well blended, then add the walnuts and sesame seed oil. Give a few big stirs with a spatula, then serve immediately.

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