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Stir-fry Chicken with Walnuts, Cashews or Almonds Recipe

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This recipe for Stir-fry Chicken with Walnuts, Cashews or Almonds, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annina Rabbitt
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 T peanut oil
1 lb boneless chicken breasts, cubed
1 green pepper, large dice
1 red pepper, large dice
1 c sliced fresh mushrooms
1/3 c nuts

Sauce:
1/2 t salt
4 T soy sauce
2 T wine (rose or red wine)
1/2 T sugar
1" chunk of ginger root, peeled and grated on small grater (or 1/2 t ground ginger) - fresh is better
4 cloves garlic, minced
2 t cornstarch
4 T water

Directions:
Directions:
Combine all sauce ingredients in one bowl and set aside.

Cut all ingredients and place each in a separate bowl, as each is cooked separately and then placed back into it's original containers until the end.

Place wok (or very large skillet) on high heat throughout process. Heat 1 T oil in pan and stir fry peppers for 1-2 miinutes. Empty peppers and oil back into original container.

Continued - Stir-fry Chicken with Walnuts, Cashews or Almonds

Heat 1 T oil in pan and stir fry mushrooms for 1-2 minutes. Empty mushrooms and oil back into original container.

Heat 1 T oil in pan and stir fry nuts for 1-2 minutes. Empty nuts and oil back into original container.

Heat remaining 2T oil in pan and stir fry chicken for 8-10 minutes. You might have to cook longer, until chicken is almost cooked through. Then, leaving chicken in pan, add the prepared sauce and stir fry for another 2-3 minutes.

After this, add the rest of the pre-cooked ingredients and cook for another 2 to 3 minutes. Serve from wok.

Serve over cooked rice or noodles.

Personal Notes:
Personal Notes:
If you prefer, you can add water chestnuts, broccoli, celery, onions, carrots - whatever vegetables you like.

 

 

 

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