Diced chicken with walnuts

Diced chicken with walnuts

Diced chicken with walnuts

Diced chicken with walnuts.


  • 1/4 cup shelled walnut halves
  • Oil for deep-frying
  • 12 snow peas
  • 1/2 pound boned chicken
  • 1/2 cup button mushrooms
  • 1/2 pound Chinese cabbage (bok choy)
  • 4 water chestnuts
  • 1/4 cup sliced bamboo shoots
  • 1 stalk celery
  • 1/4 teaspoon salt or to taste
  • 1/2 teaspoon dark soy sauce
  • 1/4 cup water
  • 1 teaspoon cornstarch mixed with 3 tablespoons water
  • 1/4 teaspoon sugar
  • Dash of pepper


Deep-fry the walnuts in the oil heated to 275 degrees for 2 minutes.  Allow to cool.  String the snow peas.  Dice the chicken mushrroms, cabbage, water chestnuts, bamboo shoots, show peas and celery into 1/4 inch cubes.


Heat a wol or skillet over high heat until a drop of water inmediately sizzles into steam.  Add 2 tablespoons of the oil and the salt.  Just before the oil begins to smoke, add the chicken and stir-fry for 2 minutes. Add the vegetables and the soy sauce.  Stir-fry for 1/2 minute.  Add the water. Cover and cook for 2 minutes.  Add the cornstarch mixture, sugar, and pepper.  Stir for 2/2 minute or until the sauce has thickned.  Place in a serving plate and garnish with walnuts.

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