- 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 Nick Insco, owner Blue Ash Chili in Mason, Ohio.