Introduction
Williamsburg Walnut Chicken is a delightful dish that combines tender chicken breasts with a rich and savory walnut sauce. This recipe, inspired by the historic flavors of Colonial Williamsburg, features a harmonious blend of ingredients that create a mouthwatering meal perfect for any occasion. The combination of succulent chicken, crunchy walnuts, and a sweet yet savory glaze served over a bed of fluffy rice makes this dish a standout favorite.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup chopped walnuts
- 2 tablespoons cornstarch
- 2 tablespoons water
- Cooked rice, for serving
- Fresh parsley or green onions, for garnish
Directions:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using).
- Place the chicken breasts in a baking dish and pour the sauce over them, making sure they are well-coated.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
- While the chicken is baking, toast the chopped walnuts in a dry skillet over medium heat until fragrant and lightly browned. Set aside.
- In a small bowl, mix the cornstarch and water to create a slurry. Remove the chicken from the baking dish and set aside, keeping warm.
- Pour the sauce from the baking dish into a saucepan and bring to a simmer over medium heat. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens.
- Return the chicken to the baking dish and pour the thickened sauce over the top. Sprinkle with toasted walnuts.
- Serve the chicken over a bed of cooked rice, garnished with fresh parsley or green onions.
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