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WALNUT CHICKEN STIR FRY | makes 4 servings |


  • 2 chicken breasts
  • 4 chicken thighs (boneless)
  • 2 tbsp grapeseed oil
  • 4 tbsp soy sauce
  • 2 tbsp fish sauce
  • 3 tbsp worchestershire sauce
  • black pepper
  • 2 tsp crushed red chilis 
  • 6 tbsp walnuts or pecans
  • 2 tbsp butter
  • 1 handful snow peas
  • 1 handful bean sprouts
  • 1/2 handful broccoli sprouts
  • 1 bunch scallions
  • 5 garlic cloves
  • 1 inch ginger
  • 4 servings rice noodles 


  1. cut up the chicken into bite sized, even pieces and mix together the breast and thigh meat
  2. add black pepper and crushed red chilis to the chicken and toss into a large bowl (take note that no salt was added because the sauces below are pretty salty)
  3. add soy sauce, fish sauce, and worchestershire sauce to the chicken and let it sit for a while - the chicken should be at room temperature before you cook it
  4. in a saute pan, heat grapeseed oil and add whole crushed garlic and cook until a light brown
  5. add the chicken mixture
  6. keep mixing this so that all the pieces cook evenly
  7. taste and add more soy sauce if necessary to achieve the right amount of saltiness
  8. grate 1 inch of ginger onto the chicken
  9. add the walnuts or pecans 
  10. add the scallions when the chicken is 90% cooked then take off of the heat
  11. make the noodles separately - i do this by pouring boiling water on the noodles and letting it sit for 5-7 minutes
  12. assemble the following in a large bowl: bean sprouts, snow peas, broccoli sprouts, and rice noodles
  13. pour the chicken (with the sauce) into the bowl and toss gently
  14. this is a complete meal and thus can be served solo