Recipe courtesy of Nick Insco

Walnut Chicken

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 10 to 12 servings
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Ingredients

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

Directions

  1. Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.

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