More Great Recipes: Poultry

Walnut Chicken

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Member since 2007
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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

This recipe was given to me from a husband of a friend of mine who died by in 1994. She had a drawer full of recipes that she had cut and saved from magazines and such. I hung on to them too and now I'll upload a few on here for everyone to enjoy. So another recipe in memory of a friend. Dana Renner

Ingredients You'll Need

3 to 4 pounds chicken pieces
1/4 cup vegetable oil
1 cup sliced fresh or frozen green beans
3/4 cup sliced celery, with some leaves
1 teaspoon salt
1 teaspoon brown sugar
1/4 teaspoon pepper
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoons soy sauce
1 cup fresh sliced mushrooms
1 can (5 ounces) sliced water chestnuts
1/2 cup walnuts


In a large heavy skillet, heat oil. Add chicken and brown on all sides; reduce heat, cover, and let chicken cook slowly for 20 minutes. Add green beans, celery, seasonings, and broth. Cook 8 to 10 minutes. Combine cornstarch and soy sauce; stir into the chicken mixture with mushrooms, and cook until thickened. Add water chestnuts and walnuts; heat through. If desired, garnish with walnuts and serve on hot cooked rice.

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