My kids love chicken stir-fry, but I don’t make it very often. I tend to forget about it, for some reason. And also, it’s really quite a mess to make so I don’t look forward to the process, but it’s so delicious. Here’s the chicken stir-fry recipe that I make, although I have to omit the walnuts because of my son’s tree nut allergy. I got this recipe from a friend about 15 years ago. It’s pretty easy, just requires some chopping. 
The first thing I do is set my rice to cooking since it takes a good 45-50 minutes.
Then I make my stir-fry sauce.
Then you chop up your veggies and chicken. I like to stir fry my veggies first, but you can do the chicken first and then add the veggies if you have a BIG wok. I don’t, so this is how I do it. I stir fry my veggies until they are cooked halfway through – still very crisp and brightly colored.
Then I remove them to a bowl and I put more oil in the pan and add the chicken.
I cook it till it’s browned nicely and almost cooked through, stirring it often with a long-handled wooden spoon.
Then I add the veggies back in and cook it all for another couple minutes to warm them back up again and to cook them a little further. Then I move everything to the sides and I add the sauce.
It has cornstarch in it, so you want to give it some time to thicken. I stir it around for a minute or two before folding in the veggies. Mix it up real good and allow the juices to sink into all the little nooks and crannies of the meat and veggies. This is also the time you would add your toasted walnuts (we have a nut allergy so I omit them — but, they add a really nice taste and texture to the dish and I highly recommend using them if you can.
Serve it over rice. Ta-Da!!!!
Isn’t it gorgeous!!?
Walnut Chicken Stir-Fry
6 tablespoons soy sauce
4 tablespoons sherry cooking wine
1 clove garlic, minced
2 teaspoons cornstarch
1 teaspoon sugar
1 cup walnuts
2 – 3 tablespoons lard
3 or 4 boneless, skinless chicken breasts, sliced into strips
1 red pepper, sliced into strips
1 small head broccoli, chopped
1 small onion, sliced into rounds
Feel free to add any other veggies you desire – sugar snap peas are yummy, I throw in some asparagus when it’s in season, also those little mini corns are colorful and yummy!
rice
Mix soy sauce, sherry, garlic, cornstarch and sugar. Set aside.
Toast walnuts in wok or electric frypan. Set aside.
In hot oil, stir fry the chicken strips until they’re almost cooked through. Push to sides of the pan.
Add the veggies to the pan. Stir fry the veggies until they’re just heated through; they should be “crisp-tender”. You don’t want to overcook them. Mushy stir-fry… EW!
Push veggies and chicken to outer edges of pan, and whisk soy sauce mixture briefly before adding to the pan. Whisk it around for a minute so it thickens, and then toss with veggies and chicken. Add the walnuts back to the mixture. Remove from the heat so the veggies don’t cook further; they should be bright and colorful still.
Serve over rice.
Shared on Real Food Wednesday.
This sounds wonderful…we love Pasta dishes and eat them all the time…thanks for sharing.
Mmmm…yummy!I often add peanuts or almonds to stir fry, but I hadn’t thought of walnuts.Great idea, thanks!