Toasted Walnut Asian Chicken and Vegetables

Toasted Walnut Asian Chicken and Vegetables

Course Main Dish
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Author Leigh Anne Wilkes


  • 2 boneless skinless, chicken breasts, sliced into 1 inch pieces
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 1/4 cup brown sugar
  • 1/4 cup rice wine vinegar
  • 1 Tbsp cornstarch
  • 1 tsp fresh ginger minced
  • 3 tsp garlic minced
  • pinch of red pepper flakes
  • 2 Tbsp sesame oil
  • 2-3 carrots peeled and sliced
  • 6 stalks asparagus cut into 1.5" pieces
  • 2 cups broccoli florets
  • 1 cup of snap peas
  • 1 cup walnuts toasted and chopped


  • Mix together soy sauce, chicken broth, sugar, vinegar, cornstarch, ginger, garlic and red pepper flakes.
  • Add in chicken and stir to coat. Allow to marinade for 15 minutes in refrigerator.
  • Heat 1 Tbsp sesame oil in a large pan over medium heat.
  • Add in carrots and broccoli and cook until tender, add in asparagus near the end.
  • Remove from pan and keep warm.
  • Add 1 Tbsp oil to pan and remove chicken from marinade and reserve liquid.
  • Add chicken to hot oil and cook until chicken is cooked through. Add in cooked vegetables and uncooked snap peas.
  • Add remaining marinade to skillet and stir until chicken and veggies are coated and marinade begins to thicken. Add in walnuts and stir to incorporate.
  • Serve over rice if desired.

To Toast Walnuts:

  • Placed walnuts on a baking sheet and place in a 350 degree F oven for 5-7 minutes. Shake pan or stir nuts halfway through. Bake until nuts begin to turn light brown.