Stir-Fried Chicken with Walnuts
A basic stir-fry and—like every other—one that you can vary however you like. Cashew nuts or peanuts are also great here.
- 2 tablespoons peanut or neutral oil, like corn or grapeseed 1 pound boneless, skinless chicken breasts or thighs, cut into roughly 1-inch chunks
- 1 cup walnuts
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 4 scallions, trimmed and roughly chopped
- ½ cup chicken stock, preferably homemade , or water
- 1 tablespoon Shaoxing wine, dry sherry, or white wine
- tablespoons soy sauce
- 1 teaspoon dark sesame oil
Instructions:
- Put the oil in a deep skillet or wok, preferably nonstick, over medium-high heat. When it smokes, add the chicken and cook, stirring occasionally, until the chicken browns a bit, 3 or 4 minutes.
- Remove the chicken with a slotted spoon. Add the walnuts, garlic, and ginger and cook, stirring, for about 30 seconds.
-  Add the scallions, then almost immediately the stock, wine, and soy sauce. Cook for a moment, then return the chicken to the pan. Cook, stirring, for 1 minute more, then stir in the sesame oil and serve immediately.