Walnut Chicken over Scallion Rice


Walnut Chicken over Scallion Rice

Chef Sammy
Course Main Course
Cuisine Mexican


  • 3 lbs Chicken breast cut into small pieces
  • 1 bunch Scallions sliced lengthwise
  • 3-4 Green bell peppers
  • 3-4 Red bell peppers
  • 2 Carrots julienned
  • 1 Onion cut in pieces
  • 4 tbsp Soy sauce
  • 1 tsp Chili oil
  • 2 tsp Sesame oil
  • 6-8 cloves Garlic crushed
  • 1 piece Ginger crushed
  • 2 tsp Chili garlic sauce
  • 2 tsp Hoisin sauce
  • 3 tsp Rice vinegar
  • 2 tsp Honey
  • Oil
  • 3-4 tablespoons Grape seed oil
  • Sesame seeds
  • 1 cup Walnuts

For the batter:

  • 1/2 cup Flour
  • 1/2 cup Corn starch
  • 1/2 cup Water
  • 1 whole Egg
  • 1 Egg white


  • Marinate chicken with 1 tsp soy sauce, 1 tsp ginger paste and 1 tsp garlic paste.
  • Heat oil in a wok.
  • Make batter.
  • To make the batter you put all the batter ingredients in either a nutri bullet or a blender and blend.
  • Dip your chicken in the batter and fry.
  • Drain on paper towels.
  • Now take 1 tsp of grape seed oil in a frying pan and sauté your walnuts till toasted.
  • Set aside
  • Now in a wok add grape seed oil.
  • When hot add onions, bell peppers, scallions, carrots and garlic. Sauté.
  • Now add the rest of the ingredients excluding the chicken and walnuts.
  • When the veggies are all coated nicely add the chicken and walnuts.
  • Toss to make sure everything is covered in the sauce you made.
  • Garnish with sesame seeds
  • Make the amount of rice you desire like you normally do.
  • When it’s done cut up 2 scallions and fold it in the rice.
Keyword Meat, Warm

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