Recipe
Chicken with Nuts and Hoisin Sauce
Prep Time: 10 min
Cook Time: 20 min
Serves: 4
This recipe adds a variety of flavours and textures to chicken with walnuts, zucchini, and mushrooms. Paired with fragrant jasmine rice, this Asian-inspired dish will soon be a regular feature at your dinner table.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 1/4 lb (0.6 kg)
boneless, skinless chicken thighs
1 tbsp (15 mL)
cornstarch
2 tbsp (30 mL)
rice vinegar
1 tbsp (15 mL)
soy sauce
6 tbsp (90 mL)
walnuts
2 tbsp (30 mL)
canola oil
2
cloves garlic, minced
1 tbsp (15 mL)
ginger, minced
4 cups (1 L)
zucchini, cut into strips
3 cups (750 mL)
mushrooms, sliced
1 tsp (5 mL)
black pepper, freshly ground
1 tbsp (15 mL)
hoisin sauce
2 tbsp (30 mL)
water
1 cup (250 mL)
jasmine rice
1/2 cup (125 mL)
green onion(s), thinly sliced
Instructions
1
Cut chicken thighs into 4 and place in a medium size bowl. Mix cornstarch, rice vinegar and soy sauce together and add to chicken. Toss and marinate 20 minutes.
2
Toast walnuts in a bowl in the microwave on high power for 2 minutes.
3
Heat a wok or non-stick skillet until very hot. Add half the oil (1 Tbsp / 15 mL). Just before it smokes, stir-fry garlic and ginger root for 10 seconds.
4
Add chicken pieces with marinade and stir-fry for 2 minutes or until chicken is cooked through.
5
Add remaining oil and stir-fry zucchini and mushrooms for 2 minutes more or until tender. Stir in lots of freshly grated black pepper, hoisin sauce, water and stir-fry until chicken is cooked through and vegetables are still tender.
6
Cook jasmine rice according to package directions in unsalted water. Time rice to be finished as stir-fry is completed.
7
To serve, spread rice on outer edges of a platter, spoon hoisin chicken in centre and garnish with toasted walnuts and finely sliced green onions.