Recipe for Chinese Walnuts Chicken?

I've seen two other people ask for this recipe on here, but I don't think the answers they got were for the same thing I'm talking about.



It's in a white, creamy (maybe mayonaise) sauce.



The kinds I've had at Chinese restraunts don't actually have walnuts in it.Recipe for Chinese Walnuts Chicken?
Maybe this one -



Ingredients:

1 lb boneless skinless 3/4th inch chicken breast pieces



For the marinade:

2 teaspoons rice wine

1/2 teaspoon grated fresh ginger

2 teaspoons cornstarch



For the sauce:

2 tablespoons hoisin sauce

1 teaspoon sugar

2 tablespoons dark soy sauce

2 tablespoons water

4 tablespoons vegetable oil

2 cloves garlic, crushed

3 ounces walnut halves, toasted

3-5 drops sesame oil



Directions:



1. Add marinade ingredients to chicken and mix well.

Marinate for 10 minutes.



2. While marinating chicken mix together the sauce ingredients. Set aside.



3. Heat wok on high with the oil.



4. Add the garlic and stir for a few seconds.



5. Add the chicken and cook to 80% done.



6. Reduce heat to medium and add the sauce, stir all through. Cook for 1 minute.



7. Add the walnuts and sesame oil. Cook for 1 minute.



Remove from heat and serve hot with rice.Recipe for Chinese Walnuts Chicken?
Walnut Chicken Stir Fry

Serves 2



Ingredients

2 chicken breasts, skinless, boneless

2 tablespoons walnut oil

3 teaspoons low-sodium soy sauce

1/4 teaspoon ground ginger

1/2 red bell pepper

1/4 cup chopped walnuts

1/4 teaspoon garlic, minced

1/2 medium onion

1/4 cup reduced sodium chicken broth

1/2 package (4 ounces) broccoli flowerettes

1/2 green bell pepper

2 cups assorted greens



Instructions

In a large bowl, combine 1 tablespoon walnut oil and 1 1/2 teaspoons low-sodium soy sauce. Set aside. Cut the peppers and onion into 1 inch pieces. Cut the chicken breasts into 1 inch pieces. Add the chicken to the large bowl, stir to coat. Cover, then place in the refrigerator for 30 minutes.



While waiting; in a small bowl combine the ginger with the reduced sodium chicken broth, and the remaining low-sodium soy sauce. Set aside.



In a large skillet (or Wok), heat the remaining walnut oil over medium high-heat, when hot, but not smoking, add the chicken (discard all remaining marinade), cook until chicken is no longer pink. Remove chicken, set aside. Now stir fry the onion and peppers until onion is tender, add the broccoli, cook until tender, add chicken and broth mixture, cook stirring constantly until chicken is brought up to desired serving temperature. Turn off heat, add walnuts, and stir thoroughly. On 2 serving plates, divide the mixed greens evenly, and then pour walnut chicken mixture onto center of greens.