Walnut Chicken
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Teriyaki Sauce1 tbsp
Sherry (dry)3 tbsps
Soy Sauce10 tbsps
Brown Sugar3 tsps
Ginger (powdered)6 tsps
Cornstarch2 cups
Water1 tbsp
Butter450 g
Walnuts Halves (whole)Directions:
1
Put the first 7 ingredients into a medium saucepan over low heat
2
Mix well with a whisk and bring to a simmer
3
In a small cup add the cornstarch and 3 to 4 tablespoons of water
4
Mix to combine, then add it to the sauce mixture
5
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
6
Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches
7
Cook until the chicken is tender
8
Remove the chicken to a cutting board
9
Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat
10
Turn regularly until well toasted
11
Cool, then stir the walnuts into the sauce mixture
12
Put the sauce mixture over low heat and bring to a simmer
13
Slice the chicken into bite-size pieces and add it to the sauce mixture
14
Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice