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Walnut Chicken Stir-Fry


Ready In: 20 Minutes
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • In a small saucepan, boil the walnuts in water to cover for 3 minutes; rinse in cold water and drain. Set aside.
  • In a small bowl, combine the soy sauce, cornstarch, salt, and sugar, and stir well. Add the chicken strips and toss to coat. Set aside.
  • Heat a large wok or skillet over medium-high heat; add 1 tbsp of oil and all the vegetables. Stir-fry until tendercrisp, about 3 minutes. Remove the vegetables and set aside. Add the walnuts to the wok and sauté until lightly browned. Add a bit more oil if necessary. Add the water chestnuts and sauté for 1 to 2 minutes longer. Add the walnuts and water chestnuts to the vegetables.
  • Heat the remaining oil until very hot. Remove the chicken from the marinade, and allow the excess to drip off; reserve the marinade. Stir-fry the chicken until cooked through, 3 to 4 minutes. Add the chicken broth and marinade. Cook until bubbling, return the vegetables to the wok, toss, and heat through. Stir in the tarragon and serve immediately over steamed rice or crisp noodles.
  •  SAVE