Walnut Chicken Stir Fry
Elevate your weeknight dinner routine with this quick and satisfying Walnut Chicken Stir Fry! Packed with tender marinated chicken, vibrant vegetables, and the irresistible crunch of toasted walnuts, this dish offers the perfect balance of savory, nutty, and slightly sweet flavors. A medley of garlic, ginger, soy sauce, and hoisin sauce creates a bold and flavorful stir-fry sauce, while red bell peppers and broccoli add a pop of color and freshness. Ready in just 35 minutes, this one-pan meal is ideal for busy weeknights and pairs beautifully with fluffy steamed rice. Perfect for fans of healthy, homemade Asian-inspired recipes, this stir-fry brings restaurant-quality taste to your own kitchen.
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Recipe Information
Ingredients
- 1 lb chicken breast
- 3 tbsp soy sauce
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 1 cup walnuts
- 3 cloves garlic
- 1 tbsp ginger
- 1 red bell pepper
- 2 cups broccoli florets
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 2 stalks green onions
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 4 cups cooked rice
Instructions
Cut the chicken breast into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add 1 tablespoon of soy sauce and 2 teaspoons of cornstarch. Mix well to coat the chicken evenly, then set aside to marinate for 10 minutes.
While the chicken marinates, prepare the vegetables by slicing the red bell pepper into thin strips, mincing the garlic, grating the ginger, and chopping the green onions. Set everything aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the walnuts and toast them for about 2-3 minutes, stirring frequently until golden and fragrant. Remove the walnuts from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
Add the garlic, ginger, and red bell pepper to the pan. Stir-fry for 2 minutes, then add the broccoli florets and stir-fry for an additional 3 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan and stir to combine with the vegetables.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, hoisin sauce, sesame oil, salt, and black pepper. Pour this sauce over the chicken and vegetables in the pan, stirring well to coat everything evenly.
Add the toasted walnuts back to the pan and mix gently to incorporate.
Remove the pan from heat, garnish with chopped green onions, and serve the stir-fry immediately over hot cooked rice.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 651 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
