|
|
|
|
|
|
 |
|
| Chicken & Walnut Stir-Fry |
|
|
| variation on a recipe from "Madame Wong's Long-Life Chinese Cookbook" - serves 5 |
|
|
How often do I say fast and delicious? Well, this dish certainly qualifies. Chicken breast, bell pepper and walnuts in a flavorful, dark, sticky, almost sweet, sauce. For more color in this stir-fry, swap one of the red peppers for a yellow one.
|
|
|
|
 |
|
1 egg white
1 tablespoon cornstarch
3 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1 cup walnut halves
2 red bell peppers, cut into 1/2-inch pieces
2 tablespoons black bean garlic sauce, (I like "lee-kum-kee" brand)
2 tablespoons sugar
1/4 cup chicken or vegetable stock
1 tablespoon dry sherry
2-1/2 tablespoon canola oil, divided
|
|
|
|
|
|
|
|
|
|
|
| 1 |
Use a fork to combine egg white and cornstarch in a large bowl.
|
|
| 2 |
Cut chicken into 1/2-inch cubes. Place in bowl with egg white and cornstarch, sprinkle on salt and combine well. Set aside.
|
|
| 3 |
Heat 2 teaspoons oil in a wok or skillet over medium heat. Add walnuts and stir-fry until toasty and fragrant; be careful not to burn them. Remove from pan and reserve.
|
|
| 4 |
Heat 2 teaspoons oil over medium-high heat in same pan. Add bell pepper and stir-fry until becoming tender and browning at edges. Season with salt as they cook. Remove from pan and reserve.
|
|
| 5 |
Heat 1 tablespoon oil over high heat. Remove chicken from marinade and add to hot wok. Stir-fry until chicken is mostly opaque (white), and very little pink remains. Stir in black bean sauce and cook 1 minute. Add sugar, stock, and sherry; stirring briefly; pan should be very hot. Return the bell peppers and walnuts to the pan and stir to combine and coat with sauce. Remove from heat. Taste for seasoning and add salt if necessary. Serve with steamed rice.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|