Chinese Walnut Chicken


4 whole chicken breasts, boned and skinned
1 tablespoon cornstarch
1/4 to 1/2 teaspoon pepper
1/2 teaspoon sugar
2 tablespoons soy sauce, divided
5 tablespoons cooking oil, divided
1/2 cup coarsely chopped walnuts
1 cup smoked ham, diced in 1/2-inch squares (about 4 slices packaged variety)
1/2 cup hot chicken broth


Press breasts with hands to make of uniform thickness. Cut in 1-½-inch squares. Mix cornstarch, ½ teaspoon (or less) salt, pepper, sugar, 1 tablespoon soy sauce, and 2 tablespoons oil. Add chicken and stir to coat evenly. Saute walnuts until golden in 1 tablespoon oil. Sprinkle with salt (optional). Heat remaining oil, add chicken mixture and stir-fry for 2 minutes. Add ham and walnuts and stir-fry for about 5 minutes. Stir in remaining soy sauce and broth, scraping up brown bits from bottom of pan. Cook for 1 minute longer. Serve with white rice.


6-8 servings

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