Zutaten für Walnut Chicken
- Boneless Skinless Chicken Breast
- Rice Wine
- Fresh Ginger
- Cornstarch
- Hoisin Sauce
- Sugar
- Dark Soy Sauce
- Water
- Vegetable Oil
- Garlic Cloves
- Walnut Halves
- ½ tsp sesame oil (plus extra for garnish, optional)
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Zubereitung von Walnut Chicken
- Marinate chicken (or shrimp): In a bowl, combine 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces) or 1 lb shrimp (peeled and deveined) with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and ½ tsp ginger (minced). Mix well and marinate for 10 minutes.
- Prepare the sauce: In a separate bowl, whisk together ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp cornstarch, and ½ tsp sesame oil.
- Heat the wok: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
- Sauté garlic: Add 2 cloves garlic (minced) and stir-fry for about 30 seconds until fragrant.
- Cook the protein: Add the marinated chicken (or shrimp) to the wok and stir-fry until 80% cooked (about 5-7 minutes).
- Add the sauce: Reduce heat to medium, pour in the sauce, and stir-fry for 1 minute until thickened.
- Incorporate walnuts: Add ½ cup walnut pieces and stir-fry for another minute.
- Finish and serve: Remove from heat and drizzle with an extra ½ tsp sesame oil. Serve immediately over steamed rice with your favorite vegetables. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
31g
Fat
38g
Carbs
6g
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