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Published February 22, 2010, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Walnut-Chicken Stir-Fry

Here’s a recipe to celebrate the Chinese Year of the Tiger.

By: Herald Staff Reports,

Here’s a recipe to celebrate the Chinese Year of the Tiger.

Walnut-Chicken Stir-Fry

2 pounds boneless chicken breast

¼ cup flour

1 cup coconut milk

½ cup chicken broth

2 tablespoons cornstarch

½ teaspoon sesame oil

1 tablespoon peanut oil

2 garlic cloves, minced

1 teaspoon grated ginger

1 tablespoon soy sauce

4 green onions, cut in 1-inch pieces

4 ounces walnut halves, toasted

Slice chicken into ½-inch strips. Toss in flour. Set aside. In saucepan, whisk coconut milk with broth and cornstarch until smooth. Cook, over medium-high heat, stirring until thickened. Remove from heat. Add sesame oil. Cover. Set aside. Heat oil in wok over medium-high heat. Cook garlic and ginger, stirring, until fragrant. Stir-fry chicken until cooked through. Add soy sauce. Stir-fry briefly. Add onions. Pour in coconut sauce. Cook just until sauce is heated through. Serve over rice, with walnuts on top.

Yield: Serves 8.

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