Chinese Walnut Chicken

Chinese Walnut Chicken

Ingredients:

• Walnuts 1/2 cup
• Sugar 1/2 cup
• Chicken boneless (cubed) ½ kg
• Soya sauce 1 tbsp
• Corn flour 1 tsp
• Oil 1 tablespoon
• Chopped spring onions 2
• Thinly sliced red capsicum 1
• Peas 1/4 cup
• Hoisin sauce 2 tsp
• Sesame oil 1 tsp
• Salt to taste
• Pepper to taste

Method:

• In a dry pan, toast the walnuts for about 3 minutes, stirring occasionally. Line a baking sheet with parchment paper. In a small pan, heat the sugar, stirring continuously. The sugar will take about 3 to 5 minutes to turn amber and completely melt. Wait until the sugar completely melts, Turn off the heat and immediately stir in the walnuts. Quickly transfer the walnuts to the parchment-lined sheet pan. Using forks, quickly separate the walnuts so they don’t clump. Set aside to cool while you prepare the chicken. To marinate the chicken in a bowl, combine the chicken with the soya sauce and cornflour. Stir until the cornstarch is dissolved and the chicken is well coated with marinade. Let stand for 10 minutes. Heat the oil, add the spring onions, and cook just until aromatic. Add the chicken and stir-fry until no longer pink. Add the red capsicum, peas, and stir-fry. Add the hoisin sauce and sesame oil. Stir so that everything is well coated. Cook, stirring occasionally, for another 1 to 2 minutes, until the chicken is fully-cooked. Adjust the seasoning with salt and pepper if needed. Transfer to a plate and serve garnished with caramelized walnuts.