How to make it

  • As with all stir fry dishes, it is always recommended that you have all the ingredients ready prior to actually starting the cooking (in other words, sliced and diced). I start the rice first while the chicken is marinating, - I use a basmati rice from the Himalayans (you can get it at BJ's and the like) and it's truly amazing and nutty.
  • So here goes anything and everything, ready?!?
  • Preheat oven for 350 degrees.
  • You will now start dividing the ingredients into the two separate bowls.
  • In what we will call the "Sauce Bowl", add all of the following: 1/4 cup honey, all of the cornstarch, one or two good shakes of crushed red pepper, one cup of the orange juice, and (the reserved pineapple juice if you chose to use the canned pineapple method), salt and pepper to your liking, all of the minced garlic, 2 tablespoons of vinegar,1 tablespoon of the 'open sesame' red chili oil, 1/4 cup soy sauce or 4 of those little soy packets we discussed earlier.
  • Stir/whisk ingredients in sauce bowl till incorporated well and set aside.
  • For the "Marinade Bowl" add the remaining ingredients: 1/4 cup soy sauce, the 2 tablespoons vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 1/2 cup orange juice, the other dash of red chili flakes, salt and pepper.
  • Stir till incorporated then place your now sliced thin strips of chicken into bowl - let marinade for 15 minutes - this is when I usually start the rice.
  • Now to those delish candied walnuts: in small skillet, melt butter, add walnuts, toss/stir till butter coats walnuts, add sugar and cook over medium heat till melted. At this point now place them onto the small cookie sheet and bake in oven for 5-8 minutes. Once done, let cool and set aside to use as topping of dish when plating. And turn off oven,lest you forget.
  • Heat up stir fry wok or skillet, then add a little of the cooking oil, add onions, cook for 3 minutes or so, then add garlic and cook for one minute.
  • Strain out chicken from marinade and add chicken to wok/skillet, stirring always till no longer pink. (throw remaining marinade out)
  • At this point your rice should be done and if using basmati and the like, you will have to let it "rest" 10 minutes, so don't forget to turn off the rice at this point.
  • Back to the wok/skillet, add your vegetables and let cook 2-5 minutes.
  • Add all liquid from 'sauce bowl' into wok/skillet, cook till bubbling and slightly thicken. Add water chestnuts and bean spouts if you chose to use them.
  • Call troops to table.
  • To plate: you may want to take platter and make a "ring of rice" around the platter and then add chicken, vegetables along with the sauce right into the middle. I reserved some of the sauce so that I could pour it over for later reheats since I was cooking for two. Photo shown is version with out veggies and walnuts of when we first tried making this dish)
  • Sprinkle scallions and candied walnuts on top and you got it, its chow time!
The Completed Dish Ready to Serve   Close
My Fellow making a major mess out of the kitch (check the dishes in the sink) cooking his new dish with the candied walnuts I did   Close

Reviews & Comments 2

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    " It was excellent "
    celinoah ate it and said...
    These Walnuts! This Pineapple! This Delicious Stir Fry! Made enough for a week! Amazing!
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  • cherublisa 10 years ago
    Looks delicious, sounds delicious too. Can't wait to try. I need to add o.j. to the shopping list now...
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