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


  1. Rinse the chicken and pat dry. Cut into 2-inch strips.
  2. Toast the walnuts in the vegetable oil in a skillet. Remove the walnuts to paper towels to drain.
  3. 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.
  4. Add the onion, celery and 1/4 cup of the chicken broth to the skillet. Cook, covered, for 5 minutes or until tender.
  5. Add a mixture of the sugar, cornstarch, soy sauce and remaining chicken broth. Cook until thickened, stirring constantly.
  6. Stir in the chicken, walnuts and water chestnuts. Cook until heated through.
  7. Serve with hot rice.

Recipe reprinted with permission from Mackinac Island Medical Center, The Flavors of Mackinac (Mackinac Island Medical Center, 1997)