2 pounds boneless, skinless chicken breast
3 tablespoons cornstarch
3 tablespoons canola oil, divided
2 tablespoons low-sodium soy sauce
1 pinch sugar
1 teaspoon garlic powder
½ teaspoon ginger powder
1 cup walnuts, broken into large pieces
¾ cup very warm water
½ cup low-sodium soy sauce
Cut chicken breast into bite-size (half inch) pieces.
Mix cornstarch, 2 tablespoons of the oil, and 2 tablespoons of the low-sodium soy sauce in the bottom of a large bowl, until the cornstarch is smooth and semi-liquid. Add the sugar, garlic and ginger powders, and stir to blend. Add the chicken pieces and stir to coat; set aside.
Heat the remaining 1 tablespoon of oil over medium heat in a 12-inch saute pan. Add the walnuts and saute until they are golden brown. This can be tricky. It seems to take them forever to get going, but once they do, the browning process happens very quickly. Remove the walnuts from the pan to a bowl and set aside.
Into this same pan, add the chicken pieces and stir fry until they are evenly browned on all sides. Add the nuts to the chicken and stir fry for a couple more minutes. Add the warm water and soy sauce to the pan and stir to make a sauce. Do not reduce, or the dish will be too salty. If you need more liquid just add more water and soy sauce.
At this point if you’d like to add vegetables, now is the time. Stir fry until evenly warmed and serve on top of hot rice.
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