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Chicken With Walnuts, Bell Peppers

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Ingredients

Adjust Servings:
2 1/4 lbs chicken breasts, diced into one-inch pieces (i have made this with chicken thigh meat and it works fine)
2 large green bell peppers, diced into one-inch pieces (red peppers are okay if that is what you have)
10 green onions, chopped into one-inch slices (use white and green bits)
1 1/4 cups walnuts, halves broken in half again (or more)
9 tablespoons soy sauce
6 6 tablespoons dry sherry or 6 tablespoons water
5 teaspoons cornstarch (cornflour)
2 tablespoons water
1 tablespoon fresh ginger, chopped finely
1/4 teaspoon red chili pepper flakes
1 teaspoon sugar (use more if you like sweet)
2 - 4 tablespoons vegetable oil

Nutritional information

539.7
Calories
327 g
Calories From Fat
36.4 g
Total Fat
6.7 g
Saturated Fat
109 mg
Cholesterol
1623.9 mg
Sodium
12.2 g
Carbs
3.5 g
Dietary Fiber
3.7 g
Sugars
43 g
Protein
235g
Serving Size

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Chicken With Walnuts, Bell Peppers

Features:
    Cuisine:

    Forgot to add sugar in my sauce. I don't really like green onion so I would forego that next time. All in all, fun to cook and eat!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chicken With Walnuts, Bell Peppers (Capsicum) and Green Onions, Twenty-plus years ago, a sister introduced me to this recipe — from a 1977 Better Homes and Gardens Oriental Cookbook The original version (which my sister follows faithfully) is very similar to Kimke’s Recipe #31632 Here is my version, which I think is different enough to be sent in and enjoyed It is saucier Also, our past exchange students want to refer to my version , Forgot to add sugar in my sauce I don’t really like green onion so I would forego that next time All in all, fun to cook and eat!, DH and I really enjoyed this Prep is important when making this recipe Because used dry sherry, I didn’t add the sugar I have made this recipe twice The second time I added some chopped garden tomatoes and some mushrooms We love this recipe I wold like to try it with toasted Almonds Thanks for a keeper and a favorite


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    Steps

    1
    Done

    Chop Chicken, Walnuts, Bell Peppers, Green Onions and Ginger. I Sometimes Do This in the Morning (or the Night Before), and Put the Components in the Refrigerator, in Covered Containers.

    2
    Done

    If You Chop Ahead of Time, Store Chicken on Its Own, Store Onions and Peppers Together, Store Walnuts on Their Own, and Store Ginger on Its Own. If You Chop Ahead of Time, Take All Items Out of Fridge at Least Two Hours Before Final Cooking.

    3
    Done

    For Sauce, Put Cornstarch Into Bowl. Stir in Soy Sauce. Stir in Chinese Cooking Wine (or Substitutes), Ginger, Chilli and Sugar. Don't Add Water Yet. Set Aside.

    4
    Done

    Do All Cooking in a Wok If You Can.

    5
    Done

    Saute Bell Peppers and Onions in Two Tablespoons Oil For Two Minutes. Stir Frequently. Remove from Heat, and Set Aside.

    6
    Done

    Saute Walnuts in Same Pan For One Minute (don't Add More Oil Yet). Stir Frequently. Remove from Heat, and Set Aside.

    7
    Done

    Saute Half the Chicken Pieces in Same Pan Until Cooked (first Add Two Tablespoons of Oil). Stir Frequently. Remove from Heat, and Set Aside.

    8
    Done

    Saute Other Half of Chicken Pieces Until Cooked (probably Don't Add More Oil). Stir Frequently.

    9
    Done

    Add First Set of Chicken Pieces to Second Set of Pieces.

    10
    Done

    When Chicken Is Hot, Add Soy Sauce Mixture.

    11
    Done

    Pour Water Into Pan Used For Soy Sauce Mixture. Swirl in Pan and Add to Chicken.

    12
    Done

    Stir Well.

    13
    Done

    When Mixture Thickens (just a Bit) Add Vegetables.

    14
    Done

    Stir Thoroughly and Warm Through. Might Take a Minute, Covered.

    15
    Done

    Serve Over Rice.

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    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

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