Walnut Chicken

Recipe Ingredients

1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Cornstarch
3/4 lb	340g / 11oz	Boneless chicken meat - cut bite size
		= (breast or thigh meat)
		For The Sauce
1/4 cup	59ml	Chicken stock
		= (or canned chicken broth)
1 tablespoon	15ml	Hoisin sauce
2 teaspoons	10ml	Chinese rice wine
		= (or dry sherry)
1 teaspoon	5ml	Sesame oil
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Chinese five-spice powder
		For The Dish
2 tablespoons	30ml	Vegetable oil
1		Celery stalk - sliced thinly
		On the bias
1/2		Onion - cut 1/2" dice (medium)
1/2		Red bell pepper - cut 1/2" dice
1		Zucchini - cut 1/2" dice (small)
2		Green onions - trimmed, and
		Cut into 2" lengths
1/2 teaspoon	2.5ml	Cornstarch - dissolved in
1 teaspoon	5ml	Water
1/2 cup	118ml	Glazed walnuts

Recipe Instructions

Stir the soy sauce and cornstarch together in a bowl. Stir the chicken in the marinade and stir until evenly coated. Let stand for 10 minutes.

For the Sauce: Stir the stock, hoisin sauce, rice wine, sesame oil, salt and five spice powder together in a small bowl until blended.

For the Dish: Heat a wok over high heat until hot. Add 1 1/2 tablespoons of the oil and swirl to coat the sides. Add the chicken and stir-fry until it begins to brown, about 2 minutes. Scoop the chicken out of the wok and set aside.

Add the remaining 1/2 tablespoon of oil to the wok and swirl to coat the sides. Add the celery, onion, bell pepper, zucchini and green onions; stir-fry until vegetables are tender-crisp, 1 1/2 to 2 minutes.

Return the chicken to the wok and stir-fry for 1 minute. Pour the sauce ingredients into the wok and bring to a boil. Pour in the cornstarch solution and cook, stirring, until the sauce boils and thickens, 30 seconds. Add walnuts and stir to coat. Scoop onto a serving platter and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Healing Foods) - - from the TV FOOD NETWORK CANADA

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