CHEF JEFF — ONE BYTE AT A TIME: Walnut-Chicken Stir-FryHere’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.
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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