Ingredients
Chicken breasts: 4 (boneless, skinless)
Walnuts: 1 cup (halved or chopped)
Olive oil: 2 tbsp
Garlic: 3 cloves (minced)
Soy sauce: 1/4 cup
Honey: 2 tbsp
Chicken broth: 1/2 cup
Cornstarch: 1 tbsp
Water: 2 tbsp
Green onions: 2 (chopped)
Salt: to taste
Black pepper: to taste
Sesame seeds: 1 tbsp (optional, for garnish)
Directions
1. Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the walnuts and toast them for about 3-4 minutes until they are lightly browned. Remove the walnuts from the skillet and set them aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until the chicken is fully cooked and no longer pink inside. Remove the chicken from the skillet and set it aside with the toasted walnuts.
5. In a bowl, whisk together the soy sauce, honey, and chicken broth. Pour this mixture into the skillet and bring it to a simmer.
6. In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the skillet, stirring constantly, until the sauce thickens, about 2-3 minutes.
7. Return the cooked chicken and toasted walnuts to the skillet, stirring to coat them evenly with the sauce.
8. Add the chopped green onions and cook for another 1-2 minutes.
9. Serve the chicken and walnuts over rice or your favorite side, garnished with sesame seeds if desired.