Ginger Walnut Chicken Stir-Fry
This vibrant Ginger Walnut Chicken Stir-Fry is a delightful fusion of tender chicken and fresh vegetables, all enhanced with a savory ginger marinade and crunchy walnut topping. Ideal for a healthy weeknight dinner, this dish is both simple to prepare and packed with flavor. With a quick marinade of just 15 minutes, you can whip up this wholesome meal in no time, making it perfect for busy evenings. Serve it over hot cooked rice for a fulfilling experience that the whole family will love.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
cornstarch
2 tablespoons (divided)
canola oil
4 teaspoons (divided)
reduced sodium soy sauce
1 tablespoon
chicken bouillon granules
2 teaspoons
ground ginger
1 teaspoon
chili powder
1 teaspoon
boneless skinless chicken breast
3/4 lb (cut into 1 inch cubes)
fresh broccoli florets
4 cups
sweet onion
1 large (cut into 8 wedges)
sweet red pepper
1 medium (julienned)
water
1 cup
walnut halves
1/4 cup
hot cooked rice
optional
Instructions
1
In a plastic resealable bag, combine the chicken cubes, 1 tablespoon of cornstarch, 1 teaspoon of canola oil, soy sauce, chicken bouillon granules, ground ginger, and chili powder. Seal the bag and shake well to ensure that the chicken is evenly coated.
2
Refrigerate the marinated chicken for a minimum of 15 minutes or up to 1 hour for deeper flavor.
3
Heat the remaining oil in a large wok or nonstick skillet over medium-high heat. Add the chicken and stir-fry until browned and no longer pink, approximately 5-7 minutes.
4
Using a slotted spoon, remove the cooked chicken from the skillet and set aside.
5
In the same skillet, add the broccoli florets and stir-fry for about 8 minutes until they begin to soften.
6
Add the julienned red pepper and onion wedges to the skillet, and continue to stir-fry for another 6-8 minutes, or until the vegetables are crisp-tender.
7
Return the cooked chicken to the skillet. In a small bowl, mix 1 tablespoon of cornstarch with 1 cup of water until smooth, then pour the mixture into the skillet.
8
Stir thoroughly and cook for an additional 2 minutes, ensuring the sauce thickens and incorporates all the delicious flavors.
9
Finally, sprinkle the walnut halves over the stir-fry and give it a light toss to combine.
10
Serve the stir-fry hot over a bed of rice if desired, and enjoy your delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
This recipe is the Ginger Walnut Chicken Stir-Fry.
How long should the chicken be marinated?
The chicken should be marinated for a minimum of 15 minutes or up to 1 hour for deeper flavor.
What type of chicken is best for this stir-fry?
Boneless skinless chicken breast cut into 1 inch cubes is recommended.
What vegetables are included in this dish?
The dish includes fresh broccoli florets, a large sweet onion, and a medium sweet red pepper.
How should the sweet onion be prepared?
The sweet onion should be cut into 8 wedges.
How should the red pepper be cut?
The sweet red pepper should be julienned.
What provides the spicy kick in the marinade?
The spice comes from one teaspoon of chili powder.
How do I thicken the stir-fry sauce?
Mix 1 tablespoon of cornstarch with 1 cup of water until smooth and add it to the skillet.
When should the walnuts be added?
Sprinkle the walnut halves over the stir-fry at the very end and give it a light toss.
What kind of oil is used for stir-frying?
The recipe calls for canola oil, divided for the marinade and the skillet.
How long does it take to cook the chicken?
The chicken takes approximately 5-7 minutes to brown and ensure it is no longer pink.
How long should the broccoli be cooked?
Stir-fry the broccoli florets for about 8 minutes until they begin to soften.
What is the final texture of the vegetables?
The vegetables should be cooked until they are crisp-tender.
Is there a specific type of soy sauce recommended?
Yes, the recipe suggests using reduced sodium soy sauce.
What are the flavor profile components?
It features a savory ginger marinade, savory chicken bouillon, and a crunchy walnut topping.
Can this meal be served with a side?
Yes, it is excellent served hot over a bed of cooked rice.
What equipment is best for cooking this recipe?
A large wok or a nonstick skillet is ideal for this stir-fry.
How many tablespoons of cornstarch are needed in total?
A total of 2 tablespoons of cornstarch are used, divided between the marinade and the sauce.
What provides the ginger flavor?
One teaspoon of ground ginger is used in the marinade.
Should the chicken stay in the pan while cooking vegetables?
No, you should remove the cooked chicken with a slotted spoon and set it aside while cooking the vegetables.
What is the purpose of the plastic resealable bag?
It is used to combine the chicken and marinade ingredients to ensure the chicken is evenly coated.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and an easy recipe perfect for busy weeknights.
What tags are associated with this recipe?
Tags include stir-fry, chicken, walnuts, broccoli, healthy, quick meal, one dish, dinner, and Asian cuisine.
How much water is needed for the sauce?
You need 1 cup of water to mix with the cornstarch.
How many teaspoons of chicken bouillon granules are used?
The recipe requires 2 teaspoons of chicken bouillon granules.
What is the serving suggestion?
The recipe suggests serving it hot over rice for a fulfilling experience.
Can I use regular soy sauce?
The recipe specifies reduced sodium, but regular soy sauce can be used if preferred.
What kind of walnuts are used?
The recipe calls for 1/4 cup of walnut halves.
How much broccoli is needed?
You will need 4 cups of fresh broccoli florets.
What is the last step before serving?
The last step is to toss in the walnuts and ensure the sauce has thickened for about 2 minutes.