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.


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


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.