Walnut Chicken recipe (1985)

Walnut Chicken recipe

Today’s Crisco Oil is wonderfully light. Light enough to let the true taste and natural flavor of food come through. With no greasy taste. No cholesterol. So let the real taste of walnut chicken and all your meals shine through.


Walnut Chicken recipe


5 tablespoons Crisco Oil, divided
5 teaspoons soy sauce, divided
3 teaspoons cornstarch, divided
2 whole boneless chicken breasts, skinned, cut into 1″ pieces
1/2 cup chicken broth
1/2 teaspoon ground ginger
1/2 teaspoon dried red pepper
1 med onion, cut into 1″ pieces
1 clove of garlic, minced
1/2 lb. broccoli, cut into 1″ pieces
1 red bell pepper, cut into 1″ pieces (optional)
1/2 cup chopped walnuts
Hot cooked rice


Mix 1 tablespoon Crisco Oil, 2 teaspoons soy sauce, and 1 teaspoon cornstarch in small bowl. Stir in chicken to coat. Cover and refrigerate 30 minutes.

Meanwhile, mix chicken broth, ginger, remaining 3 teaspoons soy sauce and 2 tsp. cornstarch. Set aside.

Heat remaining Crisco 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.

Makes 4 servings

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