Walnut Stir-Fried Chicken Dices

Name: Walnut Stir-Fried Chicken Dices
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: Chicken breast (washed and diced, mixed with salt, cooking wine, water, and starch), to taste; Red chili pepper (washed and sliced), to taste; Walnut kernels (fried in warm oil until cooked, then removed), to taste; Green onion (washed and minced), to taste; Ginger (washed and minced), to taste; Cooking wine (for mixing the slurry sauce), to taste; Salt (for marinating and mixing the slurry sauce), to taste; White pepper powder (for mixing the slurry sauce), to taste; MSG (for mixing the slurry sauce), to taste; Starch (for marinating and mixing the slurry sauce), to taste; Oil (heated to medium-hot for stir-frying the chicken dices), to taste

Tender chicken cubes, crispy walnuts, and a rich scallion‑ginger aroma.

25 min

Easy

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Ingredients

Chicken breast (washed and diced, mixed with salt, cooking wine, water, and starch) to taste

Red chili pepper (washed and sliced) to taste

Walnut kernels (fried in warm oil until cooked, then removed) to taste

Green onion (washed and minced) to taste

Ginger (washed and minced) to taste

Cooking wine (for mixing the slurry sauce) to taste

Salt (for marinating and mixing the slurry sauce) to taste

White pepper powder (for mixing the slurry sauce) to taste

MSG (for mixing the slurry sauce) to taste

Starch (for marinating and mixing the slurry sauce) to taste

Oil (heated to medium-hot for stir-frying the chicken dices) to taste

Instructions

Prepare the ingredients

Wash the chicken breast and cut it into dices; mix with salt, cooking wine, water, and starch. Wash the red chili pepper and slice it. Wash the green onion and ginger and mince them. Fry the walnut kernels in warm oil until cooked, then remove and set aside.

Mix the slurry sauce

Combine cooking wine, salt, white pepper powder, MSG, water, and starch to make the slurry sauce.

Stir-fry the chicken dices

Heat a wok over the flame, add oil and heat to medium-hot, add the chicken dices and stir-fry until just cooked, then remove and drain.

Combine and finish the dish

Leave a little oil in the original wok, sauté the green onion and ginger until fragrant, then add the chicken dices, chili pepper, walnuts, and the prepared slurry sauce, stir everything together until well combined, and it is ready.