Asian-Style Chicken With Toasted Walnuts Recipe

About this recipe

A flavorful Asian-inspired chicken dish with crunchy toasted walnuts, vibrant bell peppers, and a savory soy-based sauce. Perfect for a satisfying dinner.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 50 g Thai Ginger (Shunti)
• 2 Medium Green Capsicum (Dappa Menasinakaayi)
• 250 g Spring Onion
• 20 Ltr Rice Vinegar Mizkan Suehiro Su
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 4.6 ltr Saffola Active Refined Cooking Oil Blend Of Rice Bran & Soyabean Oil

Instructions

1. 1. Cut 700 g chicken breast into 1-inch pieces and set aside.
2. 2. In a small bowl, mix 3 tbsp soy sauce with 2 tsp cornstarch. Stir in 1 tsp grated ginger, 1 tsp sugar, and 1/2 tsp salt. Set the mixture aside.
3. 3. Preheat a wok or large skillet over high heat. Add 2 tbsp cooking oil and stir-fry 2 green capsicums (sliced) and 4 spring onions (chopped) for 2 minutes, or until crisp-tender. Remove the vegetables from the wok and set aside.
4. 4. Add half of the chicken pieces to the hot wok and stir-fry for 2 minutes. Remove the cooked chicken and repeat with the remaining chicken, adding more oil if necessary.
5. 5. Return all the chicken to the wok and pour in the soy sauce mixture. Cook while stirring until the sauce thickens and becomes bubbly.
6. 6. Stir in the cooked vegetables and cover and cook for 1 minute to combine the flavors.
7. 7. Serve the chicken and vegetable mixture hot with freshly cooked rice.