Recipe courtesy of Nick Insco
Total:
1 hr 30 min
Active:
30 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Directions

Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer. 

In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency. 

Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board. 

Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer. 

Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.

Cook's Note

Refrigerate if not using immediately. Can be stored for 1 to 2 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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