Low-Fat Walnut Chicken(Chinese)
A light, flavorful Chinese-inspired dish featuring tender chicken, crunchy vegetables, and walnuts, all cooked in a savory low-fat sauce perfect for a healthy meal. Suitable for those seeking nutritious, quick-to-make dishes.
Ingredients
- 1 Tbsp. low-fat cooking oil ⓘ
- 5 tsp. soy sauce, divided ⓘ
- 3 tsp. cornstarch, divided
- 2 whole chicken breasts, cut into 1-inch pieces ⓘ
- 1 cup chicken broth, divided ⓘ
- 1/2 tsp. ground ginger ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 lb. broccoli ⓘ
- 1 can water chestnuts ⓘ
- 1 can sliced mushrooms ⓘ
- 1 can bamboo shoots ⓘ
- 1/2 cup walnuts or other nuts ⓘ
Instructions
- Mix oil, 2 teaspoons soy sauce, and 1 teaspoon cornstarch in a covered dish and marinate the chicken, refrigerate for at least 30 minutes.
- Combine 1/2 cup chicken broth, ground ginger, 3 teaspoons soy sauce, and 2 teaspoons cornstarch to make the sauce.
- Pour the sauce over vegetables and cook in a microwave-proof bowl or stir-fry until tender, approximately 10 minutes.
- Cook the chicken separately until no longer pink, then add it to the vegetables.
- Heat all ingredients together for approximately 5 to 8 minutes until heated through.
- Serve over cooked rice prepared by simmering rice in equal parts water and broth.
Tips & Substitutions
For a lower sodium version, use low-sodium soy sauce and chicken broth. You can substitute walnuts with almonds or cashews for different flavors. If you prefer a spicier kick, add some crushed red pepper flakes or ginger slices. Make sure to cut the chicken into uniform pieces for even cooking. This dish can also be made with tofu instead of chicken for a vegetarian option.
Serving Suggestions
Serve this Low-Fat Walnut Chicken over a bed of steamed rice or quinoa for a wholesome meal. It pairs beautifully with other Chinese recipes like Bean Curd With Oyster Sauce. You can also serve it alongside a fresh cucumber salad or steamed dumplings for a complete dinner experience. Garnish with sesame seeds or green onions for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. Alternatively, you can reheat on the stove over low heat, adding a splash of chicken broth or water to keep it moist. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Walnut Chicken(Chinese) contains roughly 2142 calories, with 28g protein, 146g carbohydrates, and 171g fat. It is an excellent source of iron (132% of the Daily Value), dietary fiber (85% of the Daily Value), and vitamin D (66% of the Daily Value). Note that it is relatively high in sodium, at 474mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen broccoli and other vegetables in this recipe. Just make sure to thaw them before cooking to ensure even heating. The cooking time may be slightly reduced, so keep an eye on the texture.
How can I make this dish spicier?
To add heat, consider incorporating sliced fresh chili peppers or a dash of sriracha sauce into the sauce mix. You can also sprinkle some chili flakes over the dish just before serving for an extra spicy kick.
What other proteins can I use instead of chicken?
You can substitute chicken with shrimp, tofu, or even lean cuts of beef. Adjust the cooking time accordingly, as seafood and tofu will cook faster than chicken. This versatility allows you to enjoy a variety of flavors while keeping the recipe's essence.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).