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.
Nutrition & Diet Analysis (per serving)
846
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).