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boneless, skinless chicken breast cut into 3/4 inch pieces
freshly grated ginger
tonkatsu sauce (hoisin if you can't find tonkatsu)
tamari or dark soy sauce
garlic cloves, finely minced
walnut halves, toasted
In a medium bowl whisk together the rice wine, grated ginger and cornstarch.
Add chicken, stir to coat well and set aside for 10 minutes.
In a small bowl whisk together the tonkatsu sauce, white sugar, tamari and water. Set aside.
Heat wok or large skillet over high heat.
Add the vegetable oil, giving it a good swirl.
Add the garlic, stir fry for 10 seconds.
Add the chicken, stirring constantly for 5 minutes. You want the chicken almost done but not quite.
Reduce heat to medium and add the sauce.
Add the walnuts and sesame oil.
Stir well for 1 minute.
Serve hot over white rice or vegetables.
Last Updated: Fri, Sep 12, 2014