Ingredients Jump to Instructions ↓

  1. 1 tbsp. cornstarch

  2. 3 tbsp. light soy sauce

  3. 1 tbsp. dry sherry

  4. 1 tsp. finely chopped, peeled fresh ginger root or 1/2 tsp. ground ginger

  5. 1 (3 1/2 lbs.) chicken, skinned, boned, and cut into 1 inch chunks, or 1 lb. boneless chicken breasts, cubed

  6. 4 tbsp. vegetable oil

  7. 1 c. walnuts

  8. 1/2 c. cut green onions (1 inch pieces)

  9. 1 clove garlic, finely chopped

  10. 1/2 lb. fresh snow pea pods, tips and strings removed

Instructions Jump to Ingredients ↑

  1. In medium sized bowl, combine cornstarch, soy sauce, sherry and ginger until well mixed. Stir in chicken chunks; let stand 15 minutes to marinate.

  2. Heat wok or large skillet over high heat a few seconds. Add 2 tablespoons oil and the walnuts. Fry walnuts until golden brown, stirring with slotted spoon. Transfer walnuts to bowl.

  3. Add green onions and garlic to wok; stir fry 1minute. Stir in pea pods and stir fry until tender crisp. Remove vegetables to bowl with walnuts.

  4. Add remaining 2 tablespoons oil to wok. Add chicken and its marinade. Stir fry chicken until firm about 5 minutes. Return walnuts and vegetables to wok; heat through and serve immediately.


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