Hy Chicken Stir Fry with Walnuts

Portions: 12 Portion size: 6 oz (175 g)

U.S. Metric Ingredients

212 lb 1.2 kg

1 lb 450 g

1 lb 450 g

3 tbsp 45 mL

4 fl oz 125 mL 4 oz 125 g

14 tsp 1 mL

18 tsp 0.5 mL

112 cups 350 mL

2 fl oz 60 mL Oil

Per serving:

Calories, 270; Protein, 22 g; Fat, 16 g (53% cal.); Cholesterol, 60 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 610 mg.

1. Remove all fat from the chicken. Cut into 12-in. (1-cm) dice.

2. Cut the peppers in half and remove the core and seeds. Cut into strips 54 in. (5-2 cm) wide.

3. Cut off the roots and withered parts of the green tops of the scallions. Split the scallions in half lengthwise and cut into 1-in. (212-cm) pieces. Combine with the peppers.

4. Stir the cornstarch with the soy sauce until smooth.

5. Have the remaining ingredients ready in separate containers. Everything must be ready before starting to cook because cooking takes only a few minutes.

6. Heat half the oil in a large sauté pan or skillet until very hot, almost smoking.

7. Add the peppers and scallions and sauté rapidly for about 2 minutes, until the vegetables are only slightly cooked. Remove from the pan.

8. Add the remaining oil to the pan and again get it very hot.

9. Add the chicken and sauté rapidly until no longer pink. If the chicken sticks to the pan, use a spatula to stir.

10. Add the nuts, ginger, and cayenne and sauté another minute.

11. Quickly stir the cornstarch mixture (the starch settles out) and add it and the stock or water to the pan. Stir to deglaze the pan and bring to a simmer.

12. Add the sautéed vegetables and simmer just until heated through. Correct the seasonings.

13. Serve immediately with boiled or steamed rice.

Boneless, skinless chicken meat Green or red bell peppers Scallions Cornstarch Soy sauce Walnut pieces

(or unsalted peanuts) Ground ginger Cayenne

Chicken broth or water

396 Chapter 13 • Cooking Poultry and Game Birds Chicken Teriyaki

Portions: 16 Portion size: 1 chicken breast or thigh

U.S. Metric Ingredients

Teriyaki sauce;

3 fl oz 75 mL Sake

7 floz 175 mL Soy sauce

6 fl oz 150 mL Mirin (sweet rice wine)

2 tbsp 25 mL Sugar

as needed 16

Vegetable oil Boneless chicken breasts or thighs, skin on or off as desired

Per serving:

Calories, 280; Protein, 31 g; Fat,11 g (38% cal.); Cholesterol, 85 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 780 mg.


The Japanese word yaki is often translated as "grilled," although it is less specific in Japanese and is also used to mean pan-broiled or griddled. Teriyaki can be translated as "glaze-grilled." In the West, the term usually refers to a meat or fish that is marinated in a soy-sauce mixture before being cooked, and sometimes the meat is even simmered in the sauce. In Japan, however, the item is usually not marinated, and the teriyaki sauce is applied only at the end of cooking to give the food an attractive and flavorful glaze.

Japanese food is, in general, delicately seasoned. Western palates, however, usually demand more seasoning. For example, few Japanese would douse a bowl of plain rice with soy sauce, as Westerners tend to do in Asian restaurants.

For a more Western-style teriyaki, you may marinate the chicken in the accompanying recipe in the teriyaki sauce for several hours or overnight before pan-frying it. The result, however, will not be as authentic.

2. Heat a thin film of oil in a skillet. Put in the chicken pieces, skin side down. Cook until browned and half done. Turn and cook the other side.

3. Remove the chicken and degrease the pan.

4. Deglaze the pan with the teriyaki sauce and bring the sauce to a boil.

5. Return the chicken to the pan. Turn it in the pan until it is lightly glazed.

6. Remove the chicken from the pan and reserve the sauce. Cut each piece of chicken crosswise, on the diagonal, into strips 1/2 in. (1 cm) wide.

7. Plate the chicken, keeping each piece assembled in its original form. Spoon a little of the sauce on top.

Continue reading here: Chicken Breasts Parmesan

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