Chinese walnut chicken


  • 3 teaspoons vegetable oil
  • 2 tablespoons sugar
  • 1 cup (100 g) walnuts
  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • 4 spring onions (scallions), sliced
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 500 g (1 lb) skinless, boneless chicken breast fillets, cut into 3 cm (1¼ inch) cubes
  • 1 cup (250 ml) salt–reduced chicken stock
  • 3 teaspoons salt–reduced soy sauce
  • 1 teaspoon sesame oil
  • 1½ teaspoons cornflour (cornstarch)


  1. Heat 1 teaspoon of the vegetable oil in a wok or large non–stick frying pan over medium heat.
  2. Add 1½ tablespoons of the sugar, stirring until it dissolves.
  3. Add the walnuts and stir–fry for 7 minutes, or until they are lightly toasted.
  4. Remove to a plate.
  5. Heat the remaining vegetable oil in the wok over medium–high heat.
  6. Add the capsicum and cook for 2 minutes, or until tender.
  7. Add the spring onions, garlic and ginger and cook for 2 minutes, then add the chicken and cook for 4 minutes.
  8. Combine the stock, soy sauce, sesame oil and the remaining sugar in a small bowl.
  9. Add the cornflour and stir well to combine.
  10. Add to the frying pan, bring to the boil, then cook for 3 minutes, or until the sauce is slightly thickened and the chicken is cooked through.
  11. Stir in the walnuts, then divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 20 minutes


Source: Low Fat No Fat Asian Cooking
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