Walnut & Diced Chicken Stir-Fry (核桃炒鸡丁)

“Healthy delicious chicken dish. What’s more?!”

Crunchy on walnuts, flavorful on chicken dices with mild sweetness yielded from the addition of honey in this dish. This is a dish likable by both the kids and adults.

In fact, I have this recipe and had the dish cooked up quite some time ago, but did not share so quickly due to lack presentation effect in my food photo. It’s too monotonous with just a single tone of brownish colour on the plate. So, I wanted to cook this again to take and show you a nicer picture of this dish before I could post it up. However, I decided to post this recipe now, after reconsideration as I think the sharing of any good recipe is more meaningful than showing off pretty picture.

Here’s my recipe for walnut chicken and hope you like it.

Ingredients
300 gram of chicken fillet, diced
100 gram of walnuts, toasted

1 red chilli, deseed and sliced
1 piece of thumb-sized young ginger
2 teaspoons of rice wine
1 teaspoon of grounded white pepper
1 teaspoon of salt
1 teaspoon of honey
100ml of water

½ teaspoon of cornstarch

Seasoning for chicken fillet:
1 tablespoon of light soy sauce
1 teaspoon of chicken granule
Pinch of ground white pepper

1 cup of cooking oil (For frying use)

Method
1) Dice chicken fillet. Season with light soy sauce, white pepper and chicken granule for at least 30 minutes. Set aside.

2) Mix water, salt, rice wine, honey and cornstarch in a small bowl. Stir to combine well into slurry. Set aside.

3) Heat wok with 1 cup of oil over medium heat. Place walnuts into the heat oil and fry till fragrant and golden brown. Remove from wok, drain and reserve for later.

4) Using the same oil in wok, heat up again over high heat. Place diced chicken and quick fry till lightly browned. Remove from wok, drain and set aside.

5) Remove excess oil in wok and left only about 1 tablespoon. Add in ginger and chilli, stir fry till fragrant. Return chicken and walnuts. Continue to stir fry for about 1 minute. Add in the condiment slurry listed in step 2. Then, stir fry to combine all ingredients well. The slurry should be thicken almost instantly and chicken and walnuts will appear grossy. Heat off and dish up.

A serving of my walnut diced chicken counts about 360kcal.

Tips: To ensure crunchiness in the walnuts without any burning effect, use low-medium fire to fry till completely cooked. Alternatively, toast in the oven at 170°C for about 5 minutes or less. This will make your dish even healthier.
*Do monitor the toasting closely to avoid burning.