Grilled Kung Pao Chicken with Toasted Walnut Fried Rice

INGREDIENTS:1 cup long grain rice *

¼ cup light soy sauce
¼ cup medium bodied sherry
¼ cup canola oil
1 serrano chili pepper, chopped
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
4 boneless, skinless chicken breasts
¾ cup walnut pieces
1 cup medium bodied sherry
2 red peppers
3 green peppers
Canola oil as needed
Salt and pepper to taste
1 Tbsp. canola oil
¼ cup onion, small dice
2 Tbsps. oyster

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.