Asian

QCSAHP - Walnut Chicken Stir Fry is for Dinner.

QCSAHP - Walnut Chicken Stir Fry takes several minutes to prepare.

QCSAHP - Walnut Chicken Stir Fry takes several minutes to cook.

QCSAHP - Walnut Chicken Stir Fry makes 4 servings.

The ingredients for QCSAHP - Walnut Chicken Stir Fry are:

3 each Chicken breast
6 tablespoon Soy Sauce
4 tablespoon Ginger, fresh
2 tablespoon Cornstarch
2 tablespoon Vinegar, rice wine
1 teaspoon Garlic, minced
1/2 teaspoon pepper, red
1 cups Walnuts
2 cups Green Beans, Frozen
4 stalks Onion, Green
1 can Water Chestnuts
1 cups Rice, White

Here is how you make QCSAHP - Walnut Chicken Stir Fry:

To Prepare for Group: 1. Cut chicken into 1-inch cubes. 2. Combine soy sauce, minced ginger, cornstarch, wine, garlic and red pepper in gallon bag. 3. Add chicken and freeze. 4. Baggie remaining ingredients in separate bags: walnuts; green beans & green onions and rice 5. Label can of water chestnuts. 6. Combine all bags into a gallon bag. 7. Freeze flat. Cooking Day: 1. Prepare rice. 2. While that is cooking heat wok or large skillet over high heat about one minute or until hot. 3. Drizzle 6T oil into wok and heat 30 seconds. 4. Add walnuts; stir-fry about 1 minute or until lightly browned. 5. Remove to small bowl. 6. Add thawed chicken mixture to wok; stir fry about 5-7 minute or until chicken is no longer pink in center. 7. Add beans, water chestnuts, onions and water; stir-fry until heated through. 8. Serve over cooked rice. 9. Sprinkle with walnuts. Number of Servings: 4Recipe submitted by SparkPeople user JLOHERN.

The nutritional information for QCSAHP - Walnut Chicken Stir Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 396.8

• Total Fat: 17.1 g
• Cholesterol: 55.0 mg
• Sodium: 1,590.5 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 4.7 g
• Protein: 31.0 g

QCSAHP - Walnut Chicken Stir Fry is Asian cuisine.