Chinese Chicken with Black Walnuts
Author: 
Serves: 4
 
Ingredients
  • 1½ pounds boneless, skinless chicken cutlets (approximately 2-3 large) cut into 1" pieces
  • 3 TB soy sauce
  • 2 teaspoons cornstarch
  • 2 TB dry white or dry red wine
  • 1 teaspoon grated ginger
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • 2 TB cooking oil
  • 2 medium green peppers, cut into ¾" pieces (you can use 1 red and 1 green for extra color)
  • 4 scallions, bias-cut into 1" pieces
  • 1 cup Hammons Black Walnut halves
Instructions
  1. In a small bowl, prepare the sauce; blend soy sauce into cornstarch. Stir in dry wine, grated ginger, sugar, salt and crushed red pepper flakes. Set aside.
  2. Preheat a wok or large skillet over high heat; add cooking oil. Add green peppers and scallions to wok or skillet. Stir fry 2 minutes or until just crisp-tender. Remove from wok.
  3. Add Hamons Black Walnuts to wok; stir fry 1-2 minutes or until just golden. Remove from wok.
  4. Add more oil if necessary. Add half of the chicken to hot wok; stir fry 3-4 minutes. Make sure chicken is cooked through. (If your cubes are a little larger they may need up to 5 minutes) Remove from wok. Stir fry remaining chicken cubes 3-4 minutes making sure they are cooked through.
  5. Return all chicken to wok. Stir the sauce in case of any separation and add into chicken. Cook and stir until thickened and bubbly. Stir in Black Walnuts and vegetables; cover and cook 1 minute more.
Recipe by Kosher Foodie Box at http://www.kosherfoodiebox.com/uncategorized/chicken-black-walnuts-chinese/