Walnut Chicken

Total Time:
1 hr 30 min
30 min
1 hr

10 to 12 servings

  • 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
  • 1/2 cup teriyaki sauce
  • 1 tablespoon dry sherry
  • 3 tablespoons soy sauce
  • 10 tablespoons brown sugar
  • 12 drops liquid garlic
  • 3 teaspoons powdered ginger
  • 6 teaspoons cornstarch
  • 2 cups water
  • 12 pieces skinned chicken breasts
  • 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
  • 1 tablespoon butter
  • 1/2 pound whole walnuts halves

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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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