Crunchy Chicken with Walnuts and Oriental Mushrooms

Name: Crunchy Chicken with Walnuts and Oriental Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Portionen
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

Main course

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

15 Min

Description

This crunchy chicken with walnuts and mushrooms is a dish that I often prepare when I crave something tasty and quick. The chicken breast, cut into cubes and sautéed, goes perfectly with the soy sauce and rehydrated mushrooms. The walnuts, fried until golden brown, add an irresistible crunchy note. It's a great solution for a family dinner or with friends, and it's ready in less than half an hour. Perfect to serve with basmati rice or sautéed vegetables. A real 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 the 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 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 softened by keeping them immersed in hot water for 15 minutes, then cut into cubes. Cook, stirring, until the mushrooms are tender, about 5 minutes.