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Walnut Chicken/shrimp Stir-Fry

Walnut Chicken/shrimp Stir-Fry comes together with Walnut Halves, Soy Sauce, Cornstarch, Salt, and Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 3 tbsp
• 3 tbsp
• 1/2 tsp
• 1 tsp
• 1 1/2 lb
• Chicken Breast Cut Into
• Strips
• 2 tbsp
• 3 head
• Cut Crosswise Into Inch
• Thick Slices
• 6 stalk
• Inch Julienned
• 2
• Thin
• 1 lb
• 1
• Chestnuts Drained
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside.

2. 2

   In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well.

3. 3

   Add shelled shrimp or chicken strips and toss to coat; set aside.

4. 4

   Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables.

5. 5

   Stir fry until tender-crisp, about 3 minutes.

6. 6

   Remove vegetables and set aside.

7. 7

   Add walnuts to wok and saute until lightly browned.

8. 8

   Add a bit more oil if necessary.

9. 9

   Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside.

10. 10

    Heat remaining oil until very hot.

11. 11

    Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade.

12. 12

    Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes.

13. 13

    Add chicken broth and reserved marinade.

14. 14

    Cook until bubbling; return vegetables, walnuts and water chestnuts to wok.

15. 15

    Toss and heat through.

16. 16

    Stir in tarragon and serve immediately over steamed rice or crisp noodles.

17. 17

    York, NY, 1993. Typed by Loren Martin for Cyberealm's KookNet.

18. 18

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini