Name: Crispy Chicken with Nuts and Oriental Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 500 g Chicken breast; 100 g Walnut kernels; 30 g Dried mushrooms; 50 ml Soy sauce; 30 ml Extra virgin olive oil; 20 g Cornstarch; 1 tsp Sugar; 1 pinch Salt

Description

This crispy chicken with nuts and mushrooms is a dish that I often prepare when I want something tasty and quick. The chicken breast, cut into cubes and stir-fried, goes perfectly with the soy sauce and rehydrated mushrooms. The walnuts, fried until golden brown, add an irresistible crunchy note. It is an excellent solution for a family dinner or with friends, and is prepared in less than half an hour. Perfect to accompany with basmati rice or sautéed vegetables. A true comfort food with an oriental touch!

Ingredients (8 ingredients)

500 g Chicken breast

100 g Walnut kernels

30 g Dried mushrooms

50 ml Soy sauce

30 ml Extra virgin olive oil

20 g Cornstarch

1 tsp Sugar

1 pinch Salt

Preparation (7 steps)

Chop the walnuts

Thermomix® Setting

5 Sec./Speed 5

Insert the walnut kernels into the bowl and chop for 5 Sec./Speed 5. Transfer the chopped walnuts to a bowl and set aside.

Fry the walnuts

Pour the extra virgin olive oil into a pan and heat over medium heat. Fry the chopped walnuts until golden brown, then drain them on absorbent paper to remove excess oil. Set aside.

Cut the chicken

Cut the chicken breast into cubes of about 2 cm per side. Set aside.

Cook the chicken in a pan

Heat a little extra virgin olive oil in a pan. Add the chicken cubes and cook over high heat for about 5 minutes, stirring almost constantly, until they are golden brown.

Prepare the sauce

In a cup, dilute the cornstarch with a little cold water. Add the soy sauce, sugar and salt and mix well. Set aside.

Add the mushrooms and sauce

Pour the sauce mixture over the chicken, along with the dried mushrooms that you have soaked by keeping them for 15 minutes immersed in hot water, then cut into cubes. Cook, stirring, until the mushrooms are tender, about 5 minutes.

Complete with the walnuts

Remove from the heat, complete with the fried walnuts and give a final stir. Serve hot.

Finished cooking? Great! 🎉

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About this recipe

This Crispy Chicken with Nuts and Oriental Mushrooms is a dish that I learned to prepare years ago, inspired by the flavors I discovered during a trip to Asia. It is not an authentic recipe from a specific region, but rather my interpretation, a mix of influences that bring me back to those exotic aromas and flavors. The first time I prepared it, I used completely different ingredients, but over time I refined the recipe until I reached the perfect balance that I appreciate today. The chicken breast is the protein base of this dish. I cut it into cubes not too small, about 2 cm, to prevent it from drying out too much during cooking. Cornstarch, added to the sauce, has a fundamental role: it thickens the sauce and creates a shiny and inviting patina on the chicken cubes. Dried mushrooms, especially oriental ones such as shiitake mushrooms or black mushrooms, give a deep and earthy umami flavor. It is important to rehydrate them well in hot water before adding them to the chicken, otherwise they will be rubbery. The walnuts, toasted and crunchy, are the final touch that adds texture and a rich and buttery flavor. Soy sauce, of course, is the key ingredient for the oriental flavor, but it is important not to overdo it with the quantity, otherwise the dish will be too salty. Sugar balances the flavor of the soy sauce and adds a slight sweetness that enhances the other flavors. As for the preparation with the Thermomix®, the trick is to chop the walnuts evenly, but not too finely. The ideal is to obtain a coarse grain that maintains a certain consistency. If they are chopped too much, the walnuts will release too much oil and will be greasy during frying. When cooking the chicken in a pan, it is important to use a lively flame and stir frequently to prevent it from sticking to the bottom. If the pan is too crowded, the chicken will not brown properly. For a vegetarian or vegan version, you can replace the chicken with diced tofu or rehydrated soy chunks. You can also add other vegetables, such as bell peppers in strips, carrots in slices or broccoli florets. As for the spices, you can add a pinch of grated fresh ginger or a little chili powder for a spicy touch. Another interesting variant is the one with the addition of toasted cashews instead of walnuts. This Crispy Chicken with Nuts and Oriental Mushrooms goes perfectly with basmati rice, which absorbs the tasty sauce. It can also be accompanied with sautéed vegetables, such as Chinese cabbage or spinach. Another option is to serve it with rice or soy noodles. If there is any chicken left over, it can be stored in the refrigerator in an airtight container for a maximum of 2-3 days. Before serving, it can be reheated in a pan or in the microwave. To prepare the dish in advance, you can cut the chicken and rehydrate the mushrooms the day before. The sauce can be prepared in advance and stored in the refrigerator. The walnuts, on the other hand, are best fried shortly before serving the dish, to keep them crunchy.