Walnut Chicken Skillet

Name: Walnut Chicken Skillet
Ingredients: 2 teaspoons cornstarch, divided; 3 tablespoons soy sauce, divided; 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips; 1 tablespoon water; 1-1/2 teaspoons white vinegar; 1-1/2 teaspoons sugar; Dash hot pepper sauce; 1/2 cup walnut halves; 3 tablespoons canola oil; 1 medium green pepper, cut into 1-inch pieces; 1/2 teaspoon ground ginger; Hot cooked rice

12 ingredients

5 steps

Ingredients

2 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon water
1-1/2 teaspoons white vinegar
1-1/2 teaspoons sugar
Dash hot pepper sauce
1/2 cup walnut halves
3 tablespoons canola oil
1 medium green pepper, cut into 1-inch pieces
1/2 teaspoon ground ginger
Hot cooked rice

Directions

1

In a large bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes.
2

Meanwhile, in a small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.
3

In a large skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until no longer pink.
4

Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
5

Return chicken and walnuts to pan. Serve with rice.