| Recipe Ingredients: |
| 1 |
teaspoon salt |
| 1 |
teaspoon sugar |
| 1/2 |
teaspoon ground ginger |
| 3 |
tablespoons soy sauce |
| 2 |
cloves garlic, peeled and minced |
| 2 |
large chicken breasts, boned, skinned, and cut into bite-sized pieces |
| 3 |
tablespoons peanut oil |
| 1 |
cup Walnuts |
| 1 |
can bamboo shoots, drained |
| 1 |
tablespoon cornstarch |
| 1 |
cup water |
| 1 |
hot cooked rice |
Cooking Directions: |
| 1. |
Combine salt, sugar, ginger, soy sauce and garlic in a bowl. Mix in chicken. Let stand 20 minutes, stirring occasionally.
|
| 2. |
Heat oil in a stainless steel skillet over high heat. Add walnuts. Stir-fry 1 minute. Remove walnuts from skillet with slotted spoon: set aside.
|
| 3. |
Add marinated chicken mixture to the hot oil in skillet. Cook 5 minutes, stirring constantly.
|
| 4. |
Mix in bamboo shoots. Blend cornstarch and water; add to skillet. Cook, stirring until sauce is thickened and clear.
|
| 5. |
Stir in prepared walnuts. Serve with rice.
|
|
|
English Walnuts (Raw, No Shell)
A very common ingredient found in many baking items. These walnut halves and pieces are mainly grown in California and Oregon.
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