Walnut Chicken
  • Servings: 6
  • 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
  1. 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.
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