Walnuted Chicken
A savory stir-fry featuring tender chicken and crunchy walnuts, enhanced with ginger and red pepper for a flavorful, satisfying meal perfect for weeknights or casual dinners.
Ingredients
- 3 Tbsp. light oil ⓘ
- 1 c. chopped walnuts ⓘ
- 2 green peppers, chopped ⓘ
- 2 carrots, diagonal sliced ⓘ
- 2 c. chicken strips ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1 tsp. honey ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. ginger ⓘ
- 1/2 tsp. crushed red pepper ⓘ
- 1 c. water ⓘ
- 3 Tbsp. soy sauce ⓘ
- 4 green onions, sliced ⓘ
- 1 1/2 c. cooked brown rice ⓘ
Instructions
- Heat 3 tablespoons of light oil in a large skillet or wok over medium-high heat.
- Add chopped walnuts and cook until lightly toasted, then remove and set aside.
- In the same skillet, add chopped green peppers and diagonal sliced carrots; stir-fry until tender-crisp.
- Add chicken strips to the skillet and cook until no longer pink, about 5-7 minutes.
- Mix cornstarch with water (or chicken broth) to make a slurry, then add to the skillet along with soy sauce, honey, salt (if using), ginger, and crushed red pepper.
- Cook, stirring, until the sauce thickens and coats the chicken and vegetables.
- Return walnuts to the skillet and toss to combine.
- Serve hot over cooked brown rice, garnished with sliced green onions.
Tips & Substitutions
For a nuttier flavor, toast the walnuts slightly longer but be careful not to burn them. You can swap out the chicken strips for tofu or tempeh for a vegetarian option. If you're short on time, pre-cooked chicken can be used. Adjust the crushed red pepper to your taste for heat. This dish can be served with steamed broccoli for a vibrant addition.
Serving Suggestions
Serve this Walnuted Chicken hot over a bed of cooked brown rice, garnished with sliced green onions for a fresh crunch. It pairs beautifully with steamed vegetables or a side salad. For a complete meal, consider serving with a light soup, such as Hot And Sour Chinese Soup, to balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, stirring occasionally, or heat gently in a skillet over medium heat. Add a splash of water or soy sauce to prevent sticking. Avoid reheating multiple times to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Walnuted Chicken contains roughly 1090 calories, with 13g protein, 149g carbohydrates, and 55g fat. It is an excellent source of vitamin C (198% of the Daily Value), protein (26% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 different vegetables in this recipe?
Absolutely! Feel free to substitute with your favorite vegetables such as snap peas, broccoli, or bell peppers. Just ensure they are cut into similar sizes for even cooking. This flexibility allows you to customize the dish based on what's in season or what you have on hand.
Is there a way to make this dish gluten-free?
Yes! To make this Walnuted Chicken gluten-free, use tamari instead of soy sauce, which is specifically made without wheat. Always check the labels on your cornstarch and other ingredients to ensure they are gluten-free. This will allow everyone to enjoy this delicious dish without worry.
Can I prepare this dish ahead of time?
You can prep many ingredients ahead of time, like chopping vegetables and marinating the chicken. However, it's best to cook the dish fresh to maintain the texture of the vegetables and chicken. If you need to make it ahead, store the cooked dish separately from the rice, and combine them just before serving.
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).