Walnuts + chicken+ Chinese vegetables = one good meal!
. Sauté the bamboo shoots, celery, onions, and water chestnuts in the olive oil.
. Remove from the pan.
. Brown the walnuts/almonds in the oil, remove and drain.
. Coat the chicken cubes with: cornstarch, soy sauce/liquid amino, sherry, and sugar.
. Heat the pan, add 3 Tbs. (45 ml) oil, and sauté the coated chicken until they are tender and not pink inside.
. Add the broth/stock and heat.
. Add the vegetables and walnuts. Heat some more.
. Serve with rice.
核桃仁或杏仁雞 (Chinese)
/hétáo rén huò xìngrén jī/
Serves 4
A. Cook rice for 4 people.
B. Chicken:
1 cup (240 g) each organic: bamboo shoots, celery, and onions, chopped
8 water chestnuts
3 Tbs. (45 ml) each: olive oil, soy sauce or gluten-free liquid amino
1/2 pound (225 g) organic walnuts or almonds
1 pound (450 g) organic or free range chicken tights, cut into cubes
2 Tbs. (30 ml) each: cornstarch and sherry
3 Tbs. (45 ml)
1 tsp. (5 ml) organic sugar
1/4 cup (60 ml) organic chicken or vegetable broth/stock
. Sauté the bamboo shoots, celery, onions, and water chestnuts in the olive oil.. Remove from the pan.. Brown the walnuts/almonds in the oil, remove and drain.. Coat the chicken cubes with: cornstarch, soy sauce/liquid amino, sherry, and sugar.. Heat the pan, add 3 Tbs. (45 ml) oil, and sauté the coated chicken until they are tender and not pink inside.. Add the broth/stock and heat.. Add the vegetables and walnuts. Heat some more.. Serve with rice.
