| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
- 1/2 cup teriyaki sauce
- 1 tablespoon dry sherry
- 3 tablespoons soy sauce
- 10 tablespoons brown sugar
- 12 drops liquid garlic
- 3 teaspoons powdered ginger
- 6 teaspoons cornstarch
- 2 cups water
- 12 pieces skinned chicken breasts
- 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
- 1 tablespoon butter
- 1/2 pound whole walnuts halves
Instructions
- Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
- In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
- Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
- Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
- Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 515 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 66 g |
| Cholesterol | 201 mg |
| Sodium | 1523 mg |
Reviews
DO NOT steam the chicken using bullion or chicken stock. It does nothing for it and is just a waste, its like boiling chicken. Just pepper, onion and garlic powder the chicken then cook in a pan with butter or oil until cooked through and golden. You’ll get juicier chicken
OMG! WAYYYY too salty! So salty it made me squint. (Chicken was not tender, either. Very chewy.
The sauce might be acceptable if you replace the bouillon powder (and water, which is added later with low sodium chicken stock. Also replace the soy sauce with low-sodium soy sauce. And make sure you cook the rice with no salt. This was a Five Star Failure!
The sauce might be acceptable if you replace the bouillon powder (and water, which is added later with low sodium chicken stock. Also replace the soy sauce with low-sodium soy sauce. And make sure you cook the rice with no salt. This was a Five Star Failure!
Taste and aroma make a happy dinner!
Due to allergy…no walnuts.
Made exact recipe with pecans.
Delicious.
P.S. Have made this dish several times. Wanted a smooth texture and drained the sauce through strainer. Flavor remained. Makes delicious sauce for gravy, rice, etc.
Annie, Fremont, CA
Due to allergy…no walnuts.
Made exact recipe with pecans.
Delicious.
P.S. Have made this dish several times. Wanted a smooth texture and drained the sauce through strainer. Flavor remained. Makes delicious sauce for gravy, rice, etc.
Annie, Fremont, CA
OMG!!!! Wonderful recipe! It’s also so easy to make, though given a intermediate level. It’s tastes like you were in the kitchen for hours. Will impress family and friends!
Incredible recipe. Amazing it came from a diner!!! Food Network, you gotta try this. I am suprised you have not done so yet. One of the best on your site. Enjoy.