Chinese Walnut Chicken by Zarnak Sidhwa

Ingredients:

• Walnuts 1/2 cup
• Sugar 1/2 cup
• Chicken boneless (cubed) 1/2 kg
• Soya sauce 1 tbsp
• Corn flour 1 tsp
• Oil 1 tablespoon
• Chopped spring onions 2
• Thinly sliced red capsicum 1
• Peas 1/4 cup
• Hoisin sauce 2 tsp
• Sesame oil 1 tsp
• Salt to taste
• Pepper to taste

Method:

1. In dry pan, toast walnuts for 3 minutes, stirring occasionally.
2. Line a baking sheet with parchment paper.
3. In small pan, heat sugar, stirring continuously.
4. The sugar will take about 3 to 5 minutes to turn amber and completely melt.
5. Wait until sugar completely melts, turn off heat and immediately stir in walnuts.
6. Quickly transfer walnuts to parchment-lined sheet pan.
7. Using forks, quickly separate walnuts so they don’t clump.
8. Set aside to cool while you prepare chicken.
9. To marinate the chicken: In a bowl, combine chicken with soya sauce and corn flour.
10. Stir until cornstarch is dissolved and chicken is well coated with marinade.
11. Let stand for 10 minutes.
12. Heat oil, add spring onions and cook just until aromatic.
13. Add chicken and stir-fry until no longer pink.
14. Add red capsicum, peas and stir-fry.
15. Add hoisin sauce and sesame oil.
16. Stir so that everything is well coated.
17. Cook, stirring occasionally, for another 1 to 2 minutes, until chicken is fully-cooked.
18. Adjust seasoning with salt and pepper if needed.
19. Transfer to a plate and serve garnished with caramelized walnuts.