Grapevine's Chicken Walnut Stir Fry

Chef Jim Williams
Grapevine
35th & South Peoria


Saute until 3/4" done:
2 oz. toasted sesame oil
6 oz. trimmed boneless skinless chicken breast

Add, then saute until vegetables are slightly tender:
1 cup julienne red & green bell peppers
1/4 cup sliced carrots
1/4 cup sliced celery
1/4 cup julienne yellow onions
1/4 cup julienne red onions
1/4 cup snow peas
1/2 cup sliced water chestnuts

Deglaze with 2 oz. cooking sherry.
Reduce by 1/2

Add:
4 oz. Grapevine Teriyaki Sauce
Toss in 1/2 cup honey roasted walnuts.

Serve in large pasta bowl. Top with 1 cup of white rice or rice pilaf. Garnish with 1/4 cup blanched grated carrots, sesame seeds and parsley.

Teriyaki Sauce:
In 4 quart sauce pan dissolve 1/2 pound of brown sugar in 3/4 cup of hot water. Add 12 oz. soy sauce, 6 oz. pineapple juice, 1/2 Tbsp. granulated garlic, 1 tsp. Worcestershire Sauce, 1 tsp. A-1 Sauce, 1/2 tsp. dustless grind black pepper and 2 oz. fresh ginger sliced. Bring to a boil. Remove ginger and reduce heat slightly.
In separate bowl mix 3/4 cup cold water and 1/2 cup cornstarch; mix thoroughly. Slowly drizzle cornstarch and water mixture into simmering sauce until just slightly thick. Remove from heat, cool.
Yield: Approximately 1 quart.