Chicken, Mushroom, and Walnut Stir-Fry

Name: Chicken, Mushroom, and Walnut Stir-Fry
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 4 serving(s)
Ingredients: 1/4 cup vegetable oil; 1/2 cup walnut pieces; 2 boneless skinless chicken breast halves, cut into bite-size pieces (about 1 lb.); 8 ounces mushrooms, thinly sliced; fresh ground black pepper; 2 teaspoons cornstarch; 3 tablespoons soy sauce, plus more for serving; 3/4 cup long-grain white rice, cooked according to package directions (2 1/4 c. cooked)

Submitted by ratherbeswimmin

"We love stir-fry."

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Ready In:: 39mins
Ingredients:: 8
Serves:: 4

ingredients

¹⁄₄ cup vegetable oil
¹⁄₂ cup walnut pieces
2 boneless skinless chicken breast halves, cut into bite-size pieces (about 1 lb.)
8 ounces mushrooms, thinly sliced
fresh ground black pepper
2 teaspoons cornstarch
3 tablespoons soy sauce, plus more for serving
³⁄₄ cup long-grain white rice, cooked according to package directions (2 1/4 c. cooked)

directions

In a wok or large skillet over med-high heat add the oil.
When the oil is hot, add the walnuts and stir-fry until lightly browned, 2-3 minutes.
With a slotted spoon, remove the walnuts and set aside.
Add the chicken and mushrooms to the skillet, and stir-fry until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
Add the pepper to taste.
In a small bowl, blend together the cornstarch and soy sauce.
Add to the chicken and mushroom mixture and stir constantly until thickened, about 1 minute.
Remove from the heat and stir in the walnuts; taste and adjust seasoning with salt/pepper.
Serve over the rice.