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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sure to start your rice before starting the Walnut Chicken! | 2. Cut chicken into half-inch pieces. | 3. Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid). | 4. Add the sugar, garlic and ginger powder and mix. | 5. Add the chicken and stir to coat. Put aside. | 6. Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly. | 7. Move the walnuts to a separate bowl. | 8. Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated. | 9. Add the nuts to the chicken and stir-fry for a couple more minutes. | 10. Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce. | 11. If more sauce is desired, just add additional water and heat. | 12. Serve hot with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
cornstarch	3	tablespoons		91.44	21.9048	0.0624	0.012
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1	pinch		1.1471	0.2869	0.0	0.0
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
ginger powder	1/2	teaspoon		-	-	-	-
walnut	1	cup	chopped	1927.12	0.0	0.0	218.0
water	3/4	cup		0.0	0.0	0.0	0.0
soy sauce	1/2	cup		16.96	1.5776	2.6048	0.1824

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.