Chinese Walnut Chicken

Chinese Walnut Chicken


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Walnuts supply good amounts of fibre and minerals and have omega-3 fatty acids, which lower triglycerides.

Janet Mitchell

Serves: 4 

  • 3 teaspoons vegetable oil
  • 2 tablespoons sugar
  • 1 cup walnut halves
  • 1 red capsicum, cut into strips
  • 4 spring onions, sliced diagonally
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 500g skinless, boneless chicken breasts, cut into cubes
  • 1 cup chicken stock
  • 3 teaspoons reduced-salt soy sauce
  • 1 teaspoon sesame oil
  • 1½ teaspoons cornflour

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Heat 1 teaspoon of the vegetable oil in a medium frying pan over moderate heat. Add 1½ tablespoons of the sugar, stirring to combine. Add the walnuts and cook, stirring constantly, for 7 minutes or until the walnuts are nicely coated and lightly crisped; put aside.
  2. Heat the remaining vegetable oil in a large nonstick frying pan over moderately high heat. Add the capsicum and cook for 2 minutes or until crisp-tender. Add the spring onions, garlic and ginger and cook for 2 minutes. Add the chicken and cook for 4 minutes.
  3. Combine the stock, soy sauce, sesame oil and the remaining sugar in a small bowl. Add the cornflour and mix well. Add the mixture to the frying pan, bring to the boil, then cook for 3 minutes or until the sauce is slightly thickened and the chicken is cooked. Stir in the walnuts.

Did you know?

*Peanuts and walnuts are a fair source of folate.
*Although walnuts and almonds are high in fat, most of it is unsaturated. Almonds are rich in monounsaturates; walnuts are beneficially high in polyunsaturates.
*Gram for gram, walnuts contain more potassium than bananas.
*Research subjects who ate nuts frequently were found to have lowered their risk of heart disease.

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