Walnut Chicken Recipe

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Walnut Chicken

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


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


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

About this Recipe

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