Chinese Walnut Chicken
- Yield: 2 to 4 servings
- 2 boneless skinless chicken breasts
- 1/2cup chopped walnuts
- 2tablespoons vegetable oil
- 1/4teaspoon salt
- 1/2small onion, sliced
- 1cup (scant) celery strips
- 2/3cup chicken broth
- 1/2teaspoon sugar
- 1 1/2tablespoons cornstarch
- 2tablespoons soy sauce
- 1/2can (8 ounce) sliced water chestnuts, drained
- Rinse the chicken and pat dry. Cut into 2-inch strips.
- Toast the walnuts in the vegetable oil in a skillet. Remove the walnuts to paper towels to drain.
- Add the chicken to the skillet and sprinkle with salt. Cook, covered, over low heat for 8 to 10 minutes or until tender, stirring frequently. Remove the chicken to a platter.
- Add the onion, celery and 1/4 cup of the chicken broth to the skillet. Cook, covered, for 5 minutes or until tender.
- Add a mixture of the sugar, cornstarch, soy sauce and remaining chicken broth. Cook until thickened, stirring constantly.
- Stir in the chicken, walnuts and water chestnuts. Cook until heated through.
- Serve with hot rice.
Recipe reprinted with permission from Mackinac Island Medical Center, The Flavors of Mackinac (Mackinac Island Medical Center, 1997)