Walnut Chicken

Walnut Chicken Recipe

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Diana Adcock


Love this recipe. Feel free to add chili paste if you like it a little spicy, or broccoli florets to stretch the meal. You can exchange the chicken for shrimp, however this will reduce cooking time. Enjoy!


★★★★★ 1 vote

20 Min
10 Min


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  • 1 lb
    boneless, skinless chicken breast cut into 3/4 inch pieces
  • 2 Tbsp
    rice wine
  • 1/2 tsp
    freshly grated ginger
  • 2 tsp
  • 2 Tbsp
    tonkatsu sauce (hoisin if you can't find tonkatsu)
  • 1 tsp
    white sugar
  • 2 Tbsp
    tamari or dark soy sauce
  • 2 Tbsp
  • 4 Tbsp
    vegetable oil
  • 2 large
    garlic cloves, finely minced
  • 3 oz
    walnut halves, toasted
  • 1/2 tsp
    sesame oil

How to Make Walnut Chicken


  1. In a medium bowl whisk together the rice wine, grated ginger and cornstarch.
  2. Add chicken, stir to coat well and set aside for 10 minutes.
  3. In a small bowl whisk together the tonkatsu sauce, white sugar, tamari and water. Set aside.
  4. Heat wok or large skillet over high heat.
  5. Add the vegetable oil, giving it a good swirl.
  6. Add the garlic, stir fry for 10 seconds.
  7. Add the chicken, stirring constantly for 5 minutes. You want the chicken almost done but not quite.
  8. Reduce heat to medium and add the sauce.
  9. Stir well for 1 minute.
  10. Add the walnuts and sesame oil.
  11. Stir well for 1 minute.
  12. Serve hot over white rice or vegetables.

Printable Recipe Card

About Walnut Chicken

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

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