Walnut Chicken/Shrimp Stir-Fry
So quick and easy to put together, and it tastes delicious with a good amount of flavorful sauce that's perfect with a bed of rice. Don't have Chinese cabbage? Use bok choy or other similar leafy greens, or even broccoli instead.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
cut into strips, or shrimp |
|
| 2 | tablespoons |
peanut oil
|
|
| 3 | heads |
napa (Chinese) cabbage
small, cut crosswise into 1/8 inch slices |
|
| 6 | each |
celery stalks
cut into 2 inch julienned pieces |
|
| 2 | large |
onions
cut in half and sliced thin |
|
| 1 | pound |
snow pea pods
or sugar snaps |
|
| 8 | ounces |
water chestnuts
drained, sliced |
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
tarragon leaves
fresh, chopped |
|
| 1 | cup |
walnuts
toasted, to serve |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
soy sauce, tamari
|
|
| 45 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 680.4 | g |
chicken breast halves, boneless, skinless
cut into strips, or shrimp |
|
| 3E+1 | ml |
peanut oil
|
|
| 3 | heads |
napa (Chinese) cabbage
small, cut crosswise into 1/8 inch slices |
|
| 6 | each |
celery stalks
cut into 2 inch julienned pieces |
|
| 2 | large |
onions
cut in half and sliced thin |
|
| 453.6 | g |
snow pea pods
or sugar snaps |
|
| 231.2 | ml/g |
water chestnuts
drained, sliced |
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
tarragon leaves
fresh, chopped |
|
| 237 | ml |
walnuts
toasted, to serve |
|
Directions
In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well.
Add shelled shrimp or chicken strips and toss to coat; set aside.
Heat large wok or skillet over medium-high heat; add 1tb of oil and all of the vegetables.
Stir fry until tender-crisp, about 3 minutes.
Remove vegetables and set aside.
Add a bit more oil if necessary. Add water chestnuts and sauté for 1 to 2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside.
Heat remaining oil until very hot.
Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade.
Stir-fry shrimp or chicken strips until cooked through, 3 to 4 minutes.
Add chicken broth and reserved marinade.
Cook until bubbling; return vegetables, walnuts and water chestnuts to wok.
Toss and heat through.
Stir in tarragon and serve immediately over steamed rice or crisp noodles.
