Asian-style fried chicken strips in a soy-ginger glaze, served with fried walnuts.
3 tablespoons cornstarch - divided use
3/4 teaspoon 5-spice powder
1/4 teaspoon salt
8 boneless, skinless chicken breast halves, cut in 1/2-inch strips
4 tablespoons vegetable oil - divided use
1 cup shelled walnuts
1 tablespoon grated gingerroot
1 clove garlic, crushed
1/4 cup dry sherry
3 tablespoons soy sauce
1 teaspoon granulated sugar
1/4 cup chicken stock (or bouillon)
- In medium bowl, mix together 1 tablespoon of the cornstarch, 5-spice powder and salt. Add chicken strips and toss to coat well; let stand 10 minutes.
- In a heavy skillet or wok, place 2 tablespoons of the oil over medium high heat. Add walnuts and brown, being careful not to burn. Remove walnuts with slotted spoon and drain on paper towels.
- Add remaining 2 tablespoons of the oil to skillet or wok; add gingerroot and garlic and stir-fry 1 minute.
- Add chicken and cook over high heat, stirring constantly until chicken is no longer pink, about 2 minutes.
- In small bowl, mix together sherry, soy sauce, sugar, chicken stock and the remaining 2 tablespoons of cornstarch. Stir until smooth.
- Add cornstarch mixture to chicken, stirring constantly over high heat until sauce is thickened and translucent.
- Sprinkle with walnuts.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.