I had made this dish before and we really liked it. So when I chose China as one of the countries for this month's Cook Around the Globe, I knew I was going to prepare this chicken dish again. Chicken and walnuts are a great combination, but I can imagine it being a great dish with other nuts as well. This dish is quick and easily prepared, making it a great choice for a weeknight dinner.
Six months ago: Homemade Rainbow Pasta
450 g chicken tenders (about 8 pieces), cut into 1/4"-1/2" dice
1 tbsp corn starch
4 1/2 tbsp rice wine
90 g scallions (or leeks), thinly sliced
30 g minced fresh ginger
3 tbsp soy sauce
150 g coarsely chopped walnuts
3-4 tbsp vegetable oil
Mix together cornstarch and 3 tbsp rice wine. Add chicken cubes and toss. Mix together soy sauce, 1 1/2 tbsp rice wine, and pepper. Heat 2 tbsp oil in a wok or skillet over high heat. Add walnuts and stir-fry for 1 minutes. Remove from wok and set aside. Add more oil to the wok if needed. Add chicken and stir-fry for 2-3 minutes. Add scallions and ginger, and stir-fry for 1-2 minutes. Add sauce and nuts, and stir-fry for another 1-2 minutes. Serve immediately with rice or noodles.
(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)