Walnut Chicken


It’s obvious we are chicken eaters in our house. We like it and we feel better after eating it than we do with other meat. However, sometimes it does get old and it’s hard to always come up with different ways of fixing it. I love stir-fry and figured it was time to fix something in the world of stir-fry again.

 Bangkok Alley is a restaurant in the downtown that we like to visit for lunch. My husband’s preferred item to order is on their lunch menu which is different than their dinner menu.  I have been craving their cashew chicken. However, I mistakenly thought it was walnut chicken. So, I fixed us walnut chicken trying to get my “fix” for it only to find out from my husband that at the restaurant I order cashew chicken. Oh well, this walnut chicken turned out delicious and filled my craving for the cashew chicken. 

walnutchickenstirfryI am trying really hard to eat a variety of vegetables. I love the flavor peppers give to a dish but don’t love to eat them. 


So, I am just forcing myself to eat them if they’re on my plate. It’s not like they taste bad so I will eventually get use to them. 

greenonionsThis dish also has green onions which provide good flavor but are not noticeable in the dish.

toastedwalnutsThe walnuts are toasted to bring out their flavor. Stir them often because they will burn quickly. They smell really good once they are nice and golden brown in color.

chickenstirfryOnce the sauce is added to the pan (I used our wok) it will thicken quickly so keep stirring it around to cover the chicken.

Give this walnut chicken a try the next time you are craving stir-fry. It has become a frequent dinner option for us.

Walnut Chicken


  • 1 1/2 pounds whole chicken breasts I used thinly sliced cut into pieces
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • 2 tablespoons dry sherry
  • 1/2 teaspoon grated ginger
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoon cooking oil
  • 2 medium green peppers cut into strips
  • 3 or4 green onions diced
  • 1 cup walnut pieces


  • Cut chicken into 1-inch pieces. Set aside.
  • In a small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, salt and red pepper. Set aside.
  • Add cooking oil to wok and preheat over high heat.
  • Stir-fry green peppers, and green onions in hot oil for 2 minutes or until crisp-tender.
  • Remove from wok.
  • Add more oil, if necessary.
  • Add walnuts and stir-fry until golden.
  • Add more oil, if necessary.
  • Add chicken to wok and stir-fry until chicken is done.
  • Add sauce to wok and stir until thick and bubbly.
  • Stir in vegetables and walnuts.
  • Cook for 1 minute.
  • Serve immediately.


I prepared white rice to have with our walnut chicken.





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