Recipe: Walnut Chicken

WALNUT CHICKEN

4 whole broiler-fryer chicken breasts, skinned, boned, cut in 1/2 inch strips
3 tablespoons cornstarch, divided
3/4 teaspoon 5-spice powder
1/4 teaspoon salt
4 tablespoons salad oil, divided
1 cup walnuts
1 tablespoon grated fresh ginger root
1 clove garlic, crushed
1/4 cup dry sherry
3 tablespoons soy sauce
1 teaspoon sugar
1/4 cup chicken stock (or bouillon)

In medium bowl, mix together 1 tablespoon of the cornstarch, 5-spice powder and salt. Add chicken strips and toss to coat well; let stand 10 minutes. In a heavy skillet or wok, place 2 tablespoons of the salad oil over medium high heat. Add walnuts and brown, being careful not to burn. Remove walnuts with slotted spoon and drain on paper towels. Add remaining 2 tablespoons of the oil to skillet or wok; add ginger root and garlic and stir-fry 1 minute. Add chicken and cook over high heat, stirring constantly until chicken is no longer pink, about 2 minutes. In small bowl, mix together sherry, soy sauce, sugar, chicken stock and the remaining 2 tablespoons of cornstarch. Stir until smooth. Add cornstarch mixture to chicken, stirring constantly over high heat until sauce is thickened and translucent. Sprinkle with walnuts. Serve on bed of steamed fresh broccoli.

Makes 6 servings.
Source: National Chicken Council