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Chicken in Soy and Wine




Source of Recipe


Southern Living Magazine, 1986


Recipe Introduction







Recipe Link: http://communities.msn.com/recipesfornoncooks/poultry.msnw

List of Ingredients




4 small boneless, skinless chicken breast halves, cut into 1-inch pieces

1 egg white

1 tablespoon cornstarch

1/8 teaspoon grated fresh gingerroot

2 tablespoons vegetable oil

1/2 cup chopped walnuts

2 tablespoons soy sauce

1 tablespoon dry white wine

1 tablespoon cornstarch

1 tablespoon water

1 cup hot cooked rice


Recipe



1. Combine the first 4 ingredients in a small mixing bowl; mix well and set aside.

2. Pour oil into a preheated wok or large skillet; allow to heat at medium-high heat (325 degrees) for 1 minute. Add walnuts; stir-fry 1 minute or until lightly browned. Remove from skillet and set aside. Add chicken mixture to skillet; stir-fry 2 to 3 minutes or until lightly browned. Add soy sauce and wine; cook an additional minute.

3. Combine cornstarch and water; stir well. Add cornstarch mixture and walnuts to chicken; reduce heat and simmer, stirring constantly, until thickened. Serve over rice.

Serves 2