Walnut Chicken
Walnut Chicken features tender chicken pieces coated in a savory sauce with crunchy walnuts and fresh vegetables, perfect for a quick, flavorful Asian-inspired meal.
Ingredients
Instructions
- In a bowl, mix together 1 tablespoon oil, 2 teaspoons soy sauce, and 1 teaspoon cornstarch.
- Cut chicken into bite-sized pieces and stir into the mixture to coat. Cover and refrigerate for 30 minutes.
- In a wok or large skillet, heat 5 tablespoons oil over medium-high heat.
- Add diced onion and cook until translucent.
- Add minced garlic and ground ginger, cook for 1 minute.
- Add chicken pieces and cook until browned and cooked through.
- Stir in dissolved chicken bouillon, chopped broccoli, and remaining soy sauce.
- Cook until broccoli is tender-crisp.
- Stir in chopped walnuts and cook for another 2 minutes.
- Serve hot over hot cooked rice.
Tips & Substitutions
For a richer flavor, consider marinating the chicken longer than 30 minutes. You can substitute walnuts with cashews or peanuts if desired. If you want a spicier dish, add some red pepper flakes or sriracha. For a gluten-free version, use tamari instead of soy sauce. This dish pairs well with a side of Fried Rice - Grandpa Lim'S Recipe for a complete meal.
Serving Suggestions
This Walnut Chicken is best served over hot cooked rice to soak up the flavors. You can also pair it with steamed dumplings or a fresh green salad for a balanced meal. For a flavorful twist, consider serving alongside Jade Empress Chicken for a delightful variety of textures and tastes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and broccoli in a skillet over medium heat, adding a splash of water to maintain moisture, and stir until heated through. Avoid reheating in the microwave to prevent the chicken from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Chicken contains roughly 609 calories, with 8g protein, 90g carbohydrates, and 24g fat. It is a good source of vitamin C (18% of the Daily Value), protein (17% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 2416mg per serving (105% 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 for this recipe?
Yes, you can use frozen chicken, but ensure it is fully thawed before marinating. This will allow the marinade to penetrate better and enhance the flavor. It’s best to plan ahead and thaw the chicken in the refrigerator overnight for optimal results.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and the sauce ahead of time. Just store them separately in the refrigerator. When ready to cook, heat the oil, add the chicken, and follow the remaining steps. This makes for a quick weeknight meal without sacrificing flavor.
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).