4 whole broiler-fryer
chicken breasts, skinned, boned, cut in 1/2 inch strips
3 tablespoons cornstarch, divided use
3/4 teaspoon 5-spice powder
1/4 teaspoon salt
4 tablespoons vegetable oil, divided use
1 cup shelled walnuts
1 tablespoon grated fresh ginger root
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 salad 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 ginger root 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.
Serve on bed of rice with steamed broccoli.
Makes 6 servings.
Nutritional Facts Per Serving:
239 calories; 31.9 g protein; 10.1 g total fat; 1.7 g saturated
fat; 3.9 g carbohydrates; 80 mg cholesterol; 886 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
