QCSAHP - Walnut Chicken Stir Fry
- Number of Servings: 4
Ingredients
3 each Chicken breast6 tablespoon Soy Sauce4 tablespoon Ginger, fresh2 tablespoon Cornstarch2 tablespoon Vinegar, rice wine1 teaspoon Garlic, minced 1/2 teaspoon pepper, red1 cups Walnuts2 cups Green Beans, Frozen4 stalks Onion, Green1 can Water Chestnuts1 cups Rice, White
To Prepare for Group:
1. Cut chicken into 1-inch cubes.
2. Combine soy sauce, minced ginger, cornstarch, wine, garlic and red pepper in gallon bag.
3. Add chicken and freeze.
4. Baggie remaining ingredients in separate bags: walnuts; green beans & green onions and rice
5. Label can of water chestnuts.
6. Combine all bags into a gallon bag.
7. Freeze flat.
Cooking Day:
1. Prepare rice.
2. While that is cooking heat wok or large skillet over high heat about one minute or until hot.
3. Drizzle 6T oil into wok and heat 30 seconds.
4. Add walnuts; stir-fry about 1 minute or until lightly browned.
5. Remove to small bowl.
6. Add thawed chicken mixture to wok; stir fry about 5-7 minute or until chicken is no longer pink in center.
7. Add beans, water chestnuts, onions and water; stir-fry until heated through.
8. Serve over cooked rice.
9. Sprinkle with walnuts.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
1. Cut chicken into 1-inch cubes.
2. Combine soy sauce, minced ginger, cornstarch, wine, garlic and red pepper in gallon bag.
3. Add chicken and freeze.
4. Baggie remaining ingredients in separate bags: walnuts; green beans & green onions and rice
5. Label can of water chestnuts.
6. Combine all bags into a gallon bag.
7. Freeze flat.
Cooking Day:
1. Prepare rice.
2. While that is cooking heat wok or large skillet over high heat about one minute or until hot.
3. Drizzle 6T oil into wok and heat 30 seconds.
4. Add walnuts; stir-fry about 1 minute or until lightly browned.
5. Remove to small bowl.
6. Add thawed chicken mixture to wok; stir fry about 5-7 minute or until chicken is no longer pink in center.
7. Add beans, water chestnuts, onions and water; stir-fry until heated through.
8. Serve over cooked rice.
9. Sprinkle with walnuts.
Number of Servings: 4
Recipe submitted by SparkPeople user JLOHERN.
Nutritional Info Amount Per Serving
- Calories: 396.8
- Total Fat: 17.1 g
- Cholesterol: 55.0 mg
- Sodium: 1,590.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.7 g
- Protein: 31.0 g
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