The Red Painted Cottage: Chinese Walnut Chicken

"He that takes medicine and neglects diet, wastes the skills of the physician."
~Chinese proverb

If you've ever made Chinese food, you know that the preparation takes much more time than the actual cooking. Yes, this recipe does take time to cut and prepare, but the cooking goes quickly and everyone loves it. If I make it for company, I usually cut and prepare everything, but the chicken, a day ahead and leave it covered in the refrigerator until ready to cook. Also, much of the food it cut julienne (thin, narrow pieces). But if you're fortunate to own a mandolin, then the slicing will go very quickly for you. I never bought one, so I just take my time and prepare ahead of time...

CHINESE WALNUT CHICKEN

1 1/2 cups walnuts
1 head of Romaine lettuce
3 stalks celery
1 large onion
1 can bamboo shoots, drained and rinsed
1 can sliced water chestnuts, drained and rinsed
1 1/2 lbs. boneless chicken breasts
6 tablespoons peanut or salad oil
3 tablespoons soy sauce
2 tablespoons cornstarch
3/4 teaspoon salt
1 teaspoon sugar
1/2 cup chicken broth

Place walnuts in small pan, cover with cold water and bring to a boil. Boil 3 minutes and drain. Put aside.
Rinse and drain Romaine. Cut crosswise into 1/8 - 1/4 inch slices to make 2 cups shredded. We love the romaine, and I personally use all that I have, which is usually equivalent to 4-6 cups.
Cut celery in 1 1/2 inch pieces and then in julienne to make 1 cup.
Cut the onion in half lengthwise, then in paper thin crosswise to make 1 cup.
Drain bamboo shoots and water chestnuts and cut into julienne strips.
Wash and dry chicken breasts. Cut into julienne strips.
In a small bowl, combine soy sauce, cornstarch, salt and sugar. Add the chicken to the soy mixture.
In a wok, or a very large skillet, heat 3 tablespoons oil until hot (do not let smoke). Add the chicken and soy mixture and saute until tender. Add the walnuts. Stir fry briefly. Add vegetables and stir fry until tender crisp. Add chicken broth to entire mixture. Serve with steamed rice.

Start by measuring 1 cup of walnuts and add to a pan with cold water...

Bring to a boil and boil for 3 minutes...

Drain and put aside...

After rinsing and draining the Romaine lettuce, cut into 1/8 - 1/4 inch slices...

I bought a package that had two of the same size in it (like above) and I cut and used both...

I find it easier to slice my celery into thin slices first...

and then cut into 1 1/2 inch pieces...

Take the onion and cut in half...

Then cut crosswise into paper-thin pieces...

After rinsing and draining the bamboo shoots, cut them in thinner pieces...

Rinse and drain the water chestnuts. Take you sliced pieces and cut them in julienne slices...

As you cut all your vegetables, add them to a bowl. If preparing a day ahead, wrap with plastic wrap and refrigerate...

In a small bowl, combine cornstarch, salt and sugar...

along with the soy sauce...

Mix well...

Slice your chicken breasts into julienne strips...

and add to the soy sauce mixture. Coat well...

Mr. Cottage got me this fantastic wok many years ago and you can tell it's gotten a lot of use. Regardless what you're using, add 3 tablespoons of oil until hot, but not smoking...

Pour the soy sauce mixture, along with the chicken pieces, into the wok. Stir fry by constantly turning and moving the pieces around. They have stir fry tools for this, but I've always used whatever I have laying around, usually one or two spatulas or in this case, one spatula and one large flat spoon...