Stir-fry Chicken with Walnuts, Cashews or Almonds Recipe
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Category: |
Category: |
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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
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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. |
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Personal
Notes: |
Personal
Notes: If you prefer, you can add water chestnuts, broccoli, celery, onions, carrots - whatever vegetables you like.
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