Chicken and Walnut Stir-Fry
Stir-fried Diced Chicken with Walnuts is prepared by stir-frying diced chicken breast with walnut kernels, featuring a delightful textural contrast of crispy walnuts and silky tender chicken.
Ingredients
Chicken breast (washed, diced, and marinated with salt, cooking wine, water, and cornstarch)
to taste
Walnut kernels (fried until golden in warm oil)
to taste
Red chili peppers (washed and sliced)
to taste
Scallions (washed and finely chopped)
to taste
Ginger (washed and finely chopped)
to taste
Shaoxing cooking wine (for marinating and the slurry)
to taste
Salt (for marinating and the slurry)
to taste
Ground pepper (for the slurry)
to taste
MSG (for the slurry)
to taste
Cornstarch (for marinating and the slurry)
to taste
Cooking oil (30 g actually used)
to taste
Instructions
1
Prepare the Ingredients
Wash the chicken breast and cut it into dice. Marinate it with salt, cooking wine, water, and cornstarch. Wash and slice the red chili peppers, then wash and finely chop the scallions and ginger. Fry the walnut kernels in warm oil until golden, then remove and drain them.
2
Make the Slurry
Combine the cooking wine, salt, ground pepper, MSG, water, and cornstarch to make the slurry.
3
Stir-Fry the Chicken
Heat the oil in the wok over high heat until it reaches about 60% of full heat. Add the diced chicken and stir-fry just until cooked through, then remove and drain it.
4
Combine and Serve
Leave some oil in the wok and fry the scallions and ginger until fragrant. Add the chicken, chili peppers, walnuts, and slurry, then toss until evenly coated and serve immediately.
