Walnut Chicken
- 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
- 1/2 cup teriyaki sauce
- 1 tablespoon dry sherry
- 3 tablespoons soy sauce
- 10 tablespoons brown sugar
- 12 drops liquid garlic
- 3 teaspoons powdered ginger
- 6 teaspoons cornstarch
- 2 cups water
- 12 pieces skinned chicken breasts
- 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
- 1 tablespoon butter
- 1/2 pound whole walnuts halves
- Put the first 7 ingredients into a medium saucepan over low heat.
- Mix well with a whisk and bring to a simmer.
- In a small cup add the cornstarch and 3 to 4 tablespoons of water.
- Mix to combine, then add it to the sauce mixture.
- Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
- Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches.
- Cook until the chicken is tender.
- Remove the chicken to a cutting board.
- Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat.
- Turn regularly until well toasted.
- Cool, then stir the walnuts into the sauce mixture.
- Put the sauce mixture over low heat and bring to a simmer.
- Slice the chicken into bite-size pieces and add it to the sauce mixture.
- Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.
- Cook's Note: Refrigerate if not using immediately.
- Can be stored for 1 to 2 days.
chicken bouillon granules, teriyaki sauce, sherry, soy sauce, brown sugar, garlic, powdered ginger, cornstarch, water, chicken breasts, chicken bouillon granules, butter, walnuts
Taken from www.foodnetwork.com/recipes/walnut-chicken-recipe.html (may not work)