Port Wine & Walnut Chicken

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Ready In:
40mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Cut chicken into 1/4 inch cubes; place in small bowl.
  • Add cornstarch and wine; mix until chicken is coated.
  • Combine 1/2 cup of the broth, the soy sauce, 2 tablespoons of the oil and the sugar in a wok or large skillet; cook over medium heat until hot, 2 to 3 minutes.
  • Add chicken to broth mixture; cook, stirring until chicken is tender, 3 to 4 minutes longer.
  • Add remaining 1 cup broth; cook until thick, 1 to 2 minutes longer.
  • Remove chicken and thickened broth mixture from wok.
  • Reserve.
  • Add remaining 1 tablespoon oil to wok; heat over medium high heat 1 minute.
  • Add babboo shoots, onion, garlic and ginger; cook, stirring, until onion is soft, 1 to 2 minutes.
  • Stir walnut halves into bamboo shoot mixture.
  • Return chicken and thickened broth mixture to wok; cook stirring until hot.
  • Serve hot over rice.

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