Chicken Walnut Stir-Fry

Kathy D


My family loves this easy stir-fry. I serve it over brown rice. Cook time does not include 30 minute marinating time. Enjoy!


★★★★★ 1 vote

15 Min
15 Min


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  • 5 Tbsp
    vegetable oil, divided
  • 5 tsp
    soy sauce, low-sodium, divided
  • 3 tsp
    cornstarch, divided
  • 2
    boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1/2 c
    chicken broth, low-sodium
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
    dried crushed red pepper
  • 1 medium
    yellow onion, cut into 1 inch pieces
  • 1-2 clove
    garlic, minced
  • 1/2 lb
    broccoli florets, cut into 1 inch pieces
  • 1/2 c
    walnuts, coarsely chopped

How to Make Chicken Walnut Stir-Fry


  1. Mix 1 T. oil, 2 t. soy sauce and 1 t. cornstarch together. Add the chicken pieces and stir to coat. Cover and refrigerate for 30 minutes.
  2. Mix the chicken broth, ginger, 3 t. soy sauce and 2 t. cornstarch together and set aside.
  3. Heat 4 T. oil in a wok or large non-stick skillet, over medium heat. Add the chicken mixture and crushed red pepper. Stir-fry until chicken is cooked through. Remove chicken to a plate.
  4. Add onion and garlic to the pan. Stir-fry on medium-high until translucent.
  5. Add the broccoli and stir-fry until tender.
  6. Add chicken and broth mixture. Cook, stirring constantly, until thickened.
  7. Stir in walnuts.

    It's ready to serve. I like to serve it over rice.

Printable Recipe Card

About Chicken Walnut Stir-Fry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy

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