Introducing the delectable Port Wine & Walnut Chicken recipe, a tantalizing dish that effortlessly marries the rich flavors of port wine with the earthy crunch of walnuts, creating a symphony of taste that will delight your palate and leave you craving for more! This culinary masterpiece is brought to you by lovewithrecipes.com, promising not just a meal but a culinary experience that will elevate your dining affair to new heights. With a total preparation time of just 40 minutes, including a quick 20-minute cooking session, this recipe is perfect for those busy weeknights when you crave something hearty and satisfying but don’t want to spend hours slaving away in the kitchen. Let’s dive into the culinary adventure and uncover the secrets to crafting this mouthwatering Port Wine & Walnut Chicken!
Ingredients:
- 3 tablespoons cornstarch
- 1 1/2 cups port wine
- 2 cups chicken broth
- 1 1/2 tablespoons soy sauce
- 1/4 cup sugar
- 3 tablespoons vegetable oil, divided
- 1 pound chicken, cut into 1/4-inch cubes
- 1 can (about 8 ounces) bamboo shoots, drained
- 1 onion, diced
- 1 garlic clove, minced
- 1 tablespoon minced ginger root
- 1/4 teaspoon ground ginger
- 1 cup walnut halves
- Cooked rice, for serving
Instructions:
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Prepare Chicken:
- Begin by cutting the chicken into 1/4-inch cubes, then transfer them to a small bowl.
- Add the cornstarch and port wine to the bowl with the chicken, and mix until the chicken is evenly coated with the mixture. Set aside.
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Prepare Sauce:
- In a wok or large skillet, combine 1/2 cup of chicken broth, soy sauce, 2 tablespoons of vegetable oil, and sugar.
- Cook the mixture over medium heat until it’s hot and bubbly, usually taking about 2 to 3 minutes.
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Cook Chicken:
- Add the chicken to the broth mixture in the wok and cook, stirring continuously, until the chicken is tender and cooked through. This typically takes around 3 to 4 minutes.
- Pour in the remaining 1 cup of chicken broth and continue cooking until the sauce thickens, which should take another 1 to 2 minutes.
- Once thickened, remove the chicken and the thickened broth mixture from the wok, and set aside for later use.
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Prepare Vegetables and Walnuts:
- In the same wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat for about 1 minute.
- Add the drained bamboo shoots, diced onion, minced garlic, and minced ginger to the wok, and sauté them together until the onion becomes soft and translucent, usually taking around 1 to 2 minutes.
- Stir in the walnut halves into the bamboo shoot mixture, ensuring they’re evenly distributed.
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Combine and Serve:
- Return the cooked chicken and the thickened broth mixture back into the wok with the vegetables and walnuts.
- Cook everything together, stirring continuously, until it’s heated through and well combined.
- Once ready, serve the Port Wine & Walnut Chicken hot over a bed of cooked rice, allowing the flavors to mingle and the textures to harmonize for a truly satisfying dining experience.
This sumptuous recipe boasts a delightful blend of savory and sweet flavors, complemented by the subtle nuttiness of the walnuts and the deep, rich notes of the port wine-infused sauce. Each bite is a burst of culinary delight, as the tender chicken mingles with the crisp vegetables and the hearty walnuts, creating a symphony of taste and texture that will leave your taste buds singing with joy. Whether you’re cooking for a special occasion or simply treating yourself to a gourmet meal at home, this Port Wine & Walnut Chicken recipe is sure to impress even the most discerning palates. So, gather your ingredients, fire up the stove, and embark on a culinary journey that will delight your senses and satisfy your hunger for something truly exceptional. Cheers to good food, good company, and the simple joys of cooking with love! 🍷🍗🌰
