Recipe Categories





Eggs & Cheese


Pasta & Grains





Salad Dressings





Serve over rice.

Sweet and Sour Walnut Chicken

A delicious stir-fry with chicken, walnuts, and vegetables.


For the sauce:

1/2 cup ketchup

4 teaspoons soy sauce

1 teaspoon salt

4 teaspoons Worcestershire sauce

3 tablespoons sugar

2 teaspoons Oriental sesame oil

Cayenne to taste

1/2 cup canned chicken broth or water

For stir fry:

2 tablespoons cornstarch

5 1/2 teaspoon sugar

1/4 teaspoon salt

3 whole boneless skinless chicken breasts, cut into 3/4-inch cubes

1 cup plus

3 tablespoons peanut oil

1 cup walnuts

1 tablespoon minced peeled fresh gingerroot

1 tablespoon garlic

2 tablespoons minced scallion

2 red bell peppers, cut into 1-inch triangles

2 carrots cut into julienne strips

3/4 LB snow peas, strings discarded

1 bunch watercress, coarse stems discarded


1. Make the sauce: In a bowl combine the ketchup, soy sauce, salt, Worcestershire sauce, sugar, sesame oil, cayenne, and broth.

2. In a large bowl combine the cornstarch, 1/2 teaspoon of the sugar, and the salt. Add the chicken, patted dry, and toss the mixture to coat the chicken well. Heat a wok or large skillet over high heat until it is hot, add 1 cup of the peanut oil, and heat it until it is hot but not smoking. Add the chicken in batches, separating the pieces as they are added, stir-fry it for 30 seconds to 1 minute, or until it is a pale golden color, and transfer it with a slotted spoon to a bowl. Cook the walnuts in the oil remaining in the wok for 10 to 15 seconds, or until they begin to color, and transfer them with the slotted spoon to a small bowl. Sprinkle the hot walnuts with the remaining 5 teaspoons of sugar, toss them well, and discard the oil in the wok.

3. Add the remaining 3 tablespoons of peanut oil to the wok. Heat the oil until it is hot but not smoking, and stir-fry the gingerroot, garlic, and scallion for 30 seconds. Add the peppers and carrots and stir-fry the mixture until the peppers are just tender. Add the chicken, snow peas, and watercress and stir-fry the mixture until the chicken is hot. Add the sauce, cook the mixture over high heat, stirring, until the sauce comes to a boil, and stir in the walnuts.

Gourmet, July 1984