This classic stir-fried chicken recipe features tender boneless chicken enhanced by a rich marinade and savory sauce. A hallmark of homemade American-Chinese cuisine from the mid-20th century, this dish is brimming with bold umami flavors from soy sauce, Worcestershire, and sherry. The quick stir-frying method preserves the crunch of vegetables and results in a vibrant, glossy chicken dish ideal for serving over rice. It was a popular weeknight meal thanks to its speed, adaptability, and flavor.
Ingredients
For Chicken & Vegetables:
- 1 lb boneless chicken breast (sliced)
- ½ cup walnuts
- 1 ½ cup green pepper
- 1 cup water chestnuts (or bamboo shoots)
- 10 green onions (cut in 2" sections)
- 10 ginger root slices
- 7 tbsp peanut oil
Marinade (A):
- 1 tbsp soy sauce
- 1 tsp wine
- 1 tsp cornstarch
- 2 tsp water
Sauce (B):
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 tsp wine
- ½ tsp pepper
- 1 tsp vinegar
- 1 tsp sesame oil
- ½ tbsp water
- 1 tbsp cornstarch
Instructions
Step 1: Marinate Chicken
- Combine sliced chicken with soy sauce, wine, cornstarch, and water from Marinade A. Mix well and let rest for 15–20 minutes.
Step 2: Fry Walnuts
- Fry walnuts in 1 tbsp of peanut oil over medium heat until golden brown (about 8 minutes).
- Remove from heat.
Step 3: Mix the Sauce
- Whisk together all Sauce B ingredients in a small bowl. Set aside.
Step 3: Stir-Fry Chicken
- Heat 4 tbsp of peanut oil in a wok or skillet over medium-high heat.
- Add marinated chicken and cook until no longer pink. Remove from pan and set aside.
Step 4: Stir-Fry Vegetables & Nuts
- Add remaining 2 tbsp peanut oil to the pan.
- Stir-fry green onions and ginger root slices for 30 seconds, then add green peppers, water chestnuts, and walnuts. Cook for 3–4 minutes until veggies are slightly tender.
Step 5: Combine & Finish
- Return the chicken to the pan.
- Stir everything together.
- Pour Sauce B into the wok and toss until the sauce thickens and coats the chicken and vegetables evenly.
Step 6: Serve
- Serve hot over steamed white rice.
Tips
- Substitute cashews or almonds if walnuts aren’t preferred.
- Add bell peppers or broccoli for more vegetables and color.
- Use chicken thighs instead of breasts for richer flavor.
- Add red pepper flakes for a spicy sweet-and-hot variation.
- Replace sugar with honey for a smoother glaze.
- Serve over fried rice or noodles instead of steamed rice.
- Add pineapple chunks for a sweet-sour twist.
- Make it gluten-free by using tamari instead of soy sauce.
- Double the sauce ingredients if serving with extra rice.
- Cook chicken in small batches to prevent steaming.
Nutrition
Calories: 390kcalCarbohydrates: 34gProtein: 24gFat: 18gSaturated Fat: 2.8gPolyunsaturated Fat: 6.4gMonounsaturated Fat: 6.8gCholesterol: 65mgSodium: 980mgPotassium: 420mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 10mgCalcium: 45mgIron: 1.6mg
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