Vermouth Chicken With Walnuts
A flavorful stir-fry featuring tender chicken cooked in vermouth with walnuts, green onions, garlic, and ginger, perfect for a savory, nutty Asian-inspired meal.
Ingredients
Instructions
- Skin and bone the chicken breasts and cut into bite-sized pieces.
- Mix the egg, cornstarch, and water in a bowl and add the chicken pieces to coat.
- Combine the vermouth, sugar, and soy sauce in a separate bowl.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and ginger; cook until fragrant, about 30 seconds.
- Add the chicken pieces and stir-fry until cooked through and browned.
- Stir in the vermouth mixture and cook for another minute.
- Add green onions and broken walnuts; cook for another 2-3 minutes.
- Serve hot, garnished with additional green onions if desired.
Tips & Substitutions
For a lighter version, consider using boneless, skinless chicken thighs instead of breasts. You can substitute dry sherry or white wine for the sweet vermouth, and if you're avoiding gluten, try tamari instead of soy sauce. To enhance flavor, add a splash of rice vinegar or a pinch of red pepper flakes for a hint of heat.
Serving Suggestions
Serve the Vermouth Chicken over steamed jasmine rice or alongside stir-fried vegetables for a complete meal. It pairs beautifully with other Chinese recipes, such as Sweet & Sour Pork, to create a varied dinner spread. Garnish with fresh cilantro or additional green onions for an extra pop of flavor.
Storage & Reheating
Leftover Vermouth Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through, adding a splash of water or broth if needed to prevent drying out. This dish can also be enjoyed cold in salads or wraps.
Nutrition & Diet Analysis (per serving)
Each serving of Vermouth Chicken With Walnuts contains roughly 1276 calories, with 7g protein, 229g carbohydrates, and 35g fat. It is an excellent source of vitamin A (45% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 712mg per serving (31% 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 chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's important to thaw them completely before starting the recipe. Thawing in the refrigerator overnight is best, or you can use the microwave's defrost setting. Ensure the chicken is fully cooked before serving, reaching an internal temperature of 165°F.
What can I substitute for walnuts?
If you have nut allergies or simply dislike walnuts, you can replace them with toasted sunflower seeds or sliced almonds for crunch. Alternatively, skip the nuts altogether for a lighter dish. Just keep in mind that the flavor profile will change slightly.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the chicken and sauce in advance and store them separately in the refrigerator. When ready to serve, simply stir-fry the chicken and add the sauce. This will help maintain the chicken's texture and flavor. It's a great option for meal prep.
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).