With seasonings like ginger, garlic and red pepper, this easy walnut chicken recipe from the 80s makes a delicious dinner with a little Asian flair.
The vintage inspiration: Crisco’s Walnut chicken with broccoli from 1985
ANOTHER WINNER DINNER: Campbell’s easy one-pan chicken & pasta
Walnut chicken with broccoli
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
With seasonings like ginger, garlic and red pepper, this easy walnut chicken recipe from the 80s makes a delicious dinner with a little Asian flair.
Ingredients
- 5 tablespoons vegetable oil, divided
- 5 teaspoons soy sauce, divided
- 3 teaspoons cornstarch, divided
- 2 whole boneless chicken breasts, skinned, cut into 1-inch pieces
- 1/2 cup chicken broth
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried red pepper
- 1 medium onion, cut into 1-inch pieces
- 1 clove of garlic, minced
- 1/2 pound broccoli, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces (optional)
- 1/2 cup chopped walnuts
- Hot cooked rice
Instructions
- Mix 1 tablespoon Crisco oil, 2 teaspoons soy sauce, and 1 teaspoon cornstarch in a small bowl.
- Stir in chicken to coat.
- Cover and refrigerate 30 minutes.
- Meanwhile, mix chicken broth, ginger, remaining 3 teaspoons soy sauce, and 2 teaspoons cornstarch.
- Set aside.
- Heat remaining oil in large skillet.
- Stir fry refrigerated chicken mixture and dried red pepper over medium high heat till chicken is no longer pink.
- Remove chicken from skillet.
- Stir fry onion, garlic and red bell pepper in skillet until onion is tender.
- Add broccoli, stir fry until tender.
- Add chicken and broth.
- Cook, stirring constantly, until thickened. Stir in walnuts.
- Serve with rice.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 452Total Fat: 29gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 52mgSodium: 550mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 25g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
One Response
Thank you so much for this recipe! I used to make it in the eighties and I loved how it turns out.