Chinese Walnut Chicken Stir-Fry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup (120g) walnuts, toasted 1 cup (120g) walnuts, toasted
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 medium carrot, julienned 1 medium carrot, julienned
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugar: 4g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, cornstarch, and sesame oil. Set aside.
2. 2.
   Heat vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add minced garlic and sliced onion to the hot oil and stir-fry for 1 minute until fragrant.
4. 4.
   Add chicken pieces to the wok and stir-fry until they are cooked through and lightly browned.
5. 5.
   Add the sliced bell peppers and julienned carrot to the wok and continue stir-frying for another 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   Pour the prepared sauce over the chicken and vegetables in the wok. Stir well to coat everything evenly.
7. 7.
   Add the toasted walnuts to the wok and toss gently to combine.
8. 8.
   Cook for an additional 1-2 minutes until the sauce has thickened slightly.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Walnuts — Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until they become fragrant and lightly browned. Be careful not to burn them as they can turn bitter.

Tips & Tricks

• For a spicier version, add a teaspoon of chili paste or red pepper flakes to the sauce.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• To make the dish more colorful, use a mix of red, yellow, and green bell peppers.
• If you prefer a thicker sauce, increase the amount of cornstarch in the sauce mixture.
• Serve the Walnut Chicken Stir-Fry with a side of steamed jasmine rice for a complete meal.

Serving advice

Serve the Chinese Walnut Chicken Stir-Fry hot over a bed of steamed jasmine rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the stir-fried chicken, vegetables, and walnuts on a serving platter, allowing the vibrant colors to shine through. Drizzle some extra sauce over the top and sprinkle with chopped cilantro for an appealing presentation.