RECIPES

Chicken with Nuts and Hoisin Sauce

This recipe adds a variety of flavours and textures to chicken with walnuts, zucchini, and mushrooms. Paired with fragrant jasmine rice, this Asian-inspired dish will soon be a regular feature at your dinner table.

Prep Time

PT10M

Cook Time

PT20M

Serves

4

Ingredients

  • 1 1/4 lb (0.6 kg) boneless, skinless chicken thighs
  • 1 tbsp (15 mL) cornstarch
  • 2 tbsp (30 mL) rice vinegar
  • 1 tbsp (15 mL) soy sauce
  • 6 tbsp (90 mL) walnuts
  • 2 tbsp (30 mL) canola oil
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) ginger, minced
  • 4 cups (1 L) zucchini, cut into strips
  • 3 cups (750 mL) mushrooms, sliced
  • 1 tsp (5 mL) black pepper, freshly ground
  • 1 tbsp (15 mL) hoisin sauce
  • 2 tbsp (30 mL) water
  • 1 cup (250 mL) jasmine rice
  • 1/2 cup (125 mL) green onion(s), thinly sliced

    • Instructions

    1. 1 Cut chicken thighs into 4 and place in a medium size bowl. Mix cornstarch, rice vinegar and soy sauce together and add to chicken. Toss and marinate 20 minutes.
    2. 2 Toast walnuts in a bowl in the microwave on high power for 2 minutes.
    3. 3 Heat a wok or non-stick skillet until very hot. Add half the oil (1 Tbsp / 15 mL). Just before it smokes, stir-fry garlic and ginger root for 10 seconds.
    4. 4 Add chicken pieces with marinade and stir-fry for 2 minutes or until chicken is cooked through.
    5. 5 Add remaining oil and stir-fry zucchini and mushrooms for 2 minutes more or until tender. Stir in lots of freshly grated black pepper, hoisin sauce, water and stir-fry until chicken is cooked through and vegetables are still tender.
    6. 6 Cook jasmine rice according to package directions in unsalted water. Time rice to be finished as stir-fry is completed.
    7. 7 To serve, spread rice on outer edges of a platter, spoon hoisin chicken in centre and garnish with toasted walnuts and finely sliced green onions.
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