Grammy's Recipe Book Mains

Chinese Walnut Chicken

Country Living magazineabout 4 servings

Prep
30 min
Cook
15 min
Rest
15 minmarinate
Total
1 hrstart to eating

Times are our estimates for Grammy's recipe, with unhurried prep.

Grammy's handwritten page 1 of 2 for Chinese Walnut Chicken
Page 4 · 1 of 2 · full size
Grammy's handwritten page 2 of 2 for Chinese Walnut Chicken
Page 5 · 2 of 2 · full size

As written

Word for word from her pages, with her spelling and line breaks. [?] marks a word we couldn't read.

Chinese Walnut Chicken
- Country Living Magazine
1 TBS. cornstarch
3 TBS. light soy sauce
1 TBS dry sherry
1 TSP. fresh ginger or 1/2 TSP. ground
1 LB. boneless chicken breast cubed
4 TBS. vegetable oil
1 cup walnuts
1/2 cup green onions cut 1" pieces
1 clove garlic minced
1/2 LB. fresh snow peas tips & strings
removed

1. In med. sized bowl combine
corn starch, soy sauce, sherry
& ginger until well mixed. Stir
in chicken chunks, let stand
15 minutes to marinate.

2. Meanwhile heat wok over
high heat a few seconds add
2 TBS. oil and the walnuts.
Fry walnuts until golden brown
stirring with slotted spoon.

— next page —

Transfer to bowl. Add green
onions & garlic to wok. Stir-fry
1 minute. Stir in pea pods
and stir fry until tender-crisp.
Remove vegetables to bowl with
walnuts.

3. Add remaining 2 TBS. oil to
wok, add chicken and marinade.
Stir fry chicken until firm.
About 5 minutes. Return walnuts
and vegetables to wok. Heat
through and serve immediately.

Fat: 34 grams
Sodium: 529 milligrams
Cholesterol: 65 milligrams
Calories: 485

Grammy's recipe

Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.

Ingredients

Marinade

  • 1 tablespoon cornstarch
  • 3 tablespoons light soy sauce
  • 1 tablespoon dry sherry
  • 1 teaspoon fresh ginger (or ½ teaspoon ground)

Stir-fry

  • 1 pound boneless chicken breast, cubed
  • 4 tablespoons vegetable oil, divided
  • 1 cup walnuts
  • ½ cup green onions, cut in 1-inch pieces
  • 1 clove garlic, minced
  • ½ pound fresh snow peas, tips and strings removed

Method

  1. In a medium bowl, mix the cornstarch, soy sauce, sherry and ginger until well combined. Stir in the chicken and let it stand 15 minutes to marinate.
  2. Meanwhile, heat a wok over high heat for a few seconds. Add 2 tablespoons of the oil and the walnuts and fry until golden brown, stirring with a slotted spoon. Transfer to a bowl.
  3. Add the green onions and garlic to the wok and stir-fry 1 minute. Stir in the snow peas and stir-fry until tender-crisp. Move the vegetables to the bowl with the walnuts.
  4. Add the remaining 2 tablespoons of oil to the wok, then the chicken and its marinade. Stir-fry until the chicken is firm, about 5 minutes.
  5. Return the walnuts and vegetables to the wok, heat through, and serve immediately.

Modernized

A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.

Ingredients

Marinade

  • 1 tablespoon cornstarch
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry or Shaoxing wine
  • 1 teaspoon fresh grated ginger

Stir-fry

  • 1 pound boneless chicken thighs or breast, in ¾-inch cubes
  • 3 tablespoons neutral oil, divided
  • 1 cup walnut halves
  • ½ cup green onions, in 1-inch pieces
  • 1 clove garlic, minced
  • ½ pound snow peas, trimmed

Sauce

  • 2 tablespoons water
  • 1 tablespoon oyster sauce or hoisin
  • 1 teaspoon sesame oil

Method

  1. Mix the marinade ingredients, stir in the chicken, and let it stand 15 minutes.
  2. Heat a wok or large skillet over high heat. Add 1 tablespoon oil and the walnuts and stir-fry until golden, 1–2 minutes. Move them to a bowl.
  3. Add 1 tablespoon oil, the green onions and garlic, and stir-fry 30 seconds. Add the snow peas and stir-fry until bright green and tender-crisp, about 2 minutes. Add them to the walnuts.
  4. Add the last tablespoon of oil and the chicken with its marinade. Spread it out, let it sear 1 minute, then stir-fry until cooked through, 4–5 minutes.
  5. Return the walnuts and vegetables and add the water, oyster sauce and sesame oil. Toss until glossy and serve right away with rice.

Ideas to play with

Twists and variations to try. Suggestions, not hers.

  • Cashew chicken

    Use cashews instead of walnuts and add sliced red pepper.

  • Candied walnuts

    Toss the fried walnuts with 1 tablespoon honey and a pinch of salt before setting them aside.

  • Shrimp

    Use peeled shrimp and stir-fry them just 2–3 minutes.

  • More vegetables

    Add broccoli florets and water chestnuts with the snow peas.