Chinese Chicken Walnut Stir-Fry

  • Yield 4 servings
  • Prep 10 mins
  • Cook 10 mins


3/4 pound skinless, boneless chicken breast meat
-- no-stick cooking spray
3/4 cup chopped California Walnuts
1/4 cup tomato sauce
1 -- (1 lb) bag frozen mixed stir fry vegetables, thawed
2 tablespoons reduced sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon salt to taste
1/4 teaspoon pepper to taste
1 teaspoon sesame oil
1/4 cup thinly sliced green onions
1 tablespoon freshly grated peeled ginger root, if desired
4 cups cooked rice


  1. Cut the chicken or turkey into ½-inch cubes.  Place in a large bowl and add the tomato sauce, soy sauce, cornstarch, sesame oil, and ginger root, if desired.  Stir and toss until completely mixed.  Set aside.
  2. Coat a wok or large skillet, preferably nonstick, with no-stick cooking spray and place over moderate heat. 

Recipe courtesy of the 7-day Meal Plan 



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