- 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
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.
Recipe courtesy of Dave Lieberman