ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • World Cuisines»
  • East Asian Cuisine

Chicken and Walnuts in Hot Bean Sauce

Updated on December 10, 2012

Chicken and Walnuts in Hot Bean Sauce

Chicken Stir-fry
Chicken Stir-fry
English Walnuts
English Walnuts
Boneless Chicken Breasts
Boneless Chicken Breasts
chinese Mushrooms
chinese Mushrooms
Chili Peppers
Chili Peppers
Red Bell Pepper
Red Bell Pepper
Water Chestnuts
Water Chestnuts
Hoisin Sauce
Hoisin Sauce

Chinese Recipes

Cast your vote for Chicken and Walnuts in Hot Bean Sauce


Chicken and Walnuts in Hot Bean Sauce


This recipe for stir-fried chicken with walnuts calls for two chili peppers combined with ground bean sauce and hence the name "in hot bean sauce" is used in the title. It is not one of those fiery dishes from Sichuan or Hunan and you can even exclude the chili peppers if you so desire (or increase the number).


In addition to cubes of boneless, skinless chicken breasts, it contains Chinese mushrooms, water chestnuts, bamboo shoots and red bell pepper and is topped with toasted walnuts.


The sauce is not just seasoned with ground bean sauce and chili peppers, but it also contains hoisin sauce, soy sauce and sesame seed oil. I don’t recall ever seeing this combination in any of the Chinese restaurants that I have visited.




Preparation Time:

30 Minutes

Cooking Time:

30 Minutes



¼ Cup of Walnuts (rinse in hot water and dry on paper towels)

1 Cup of Oil for deep frying the walnuts

1 Slice of Ginger Root (the size of a quarter)

1 Large Garlic Clove (crushed and peeled)


½ Cup Water Chestnuts (quartered)

½ Cup Bamboo Shoots (cut into 1/3 inch cubes)

½ Red Bell Pepper (cut into ½ inch squares)

4 Chinese Large Dried Mushrooms (soak in hot water, remove the stems and cut into ½ inch squares)

2 Scallions (cut into pea sized pieces including the green part)

2 Dried Chili Peppers (cut or tear into small pieces)


Chicken Mixture:

1 Whole Boneless, Skinless Chicken Breast (2 halves) cut into ½ inch cubes.

1 Teaspoon Cornstarch

1 Teaspoon Thin Soy Sauce

½ Egg White

Mix the ingredients together in a bowl.


Sauce Mixture:

2 Tablespoons Ground Bean Sauce

1 Tablespoon Hoisin Sauce

1 Teaspoon Black Soy Sauce

1 Tablespoon Dry White Wine

½ Teaspoon Sugar

2 Teaspoons Sesame Seed Oil


Cooking Instructions:

  1. Heat the oil in a small saucepan and deep-fry the walnut pieces until golden brown but. Remove with a slotted spoon and drain on paper towels.
  2. Transfer 4 tablespoons of the oil to a large frying pan (or wok).
  3. Slightly brown the ginger and garlic and then discard them.
  4. Add the chicken mixture and stir-fry for 2-3 minutes until the cubes turn white.
  5. Remove the chicken cubes with a slotted spoon and stir-fry the chili peppers for 20 seconds.
  6. Add the mushrooms and cook for 20 more seconds.
  7. Then add the water chestnuts, bamboo shoots, peppers and scallions and cook for an additional 30 seconds.
  8. Stir in the sauce mixture and return the chicken to the pan.
  9. Cook until the sauce begins to bubble and then swirl in the sesame seed oil.
  10. Place the mixture in a serving bowl and sprinkle with the toasted walnuts.

Serve hot with steamed rice.


How Do You Stir-fry?

What do you use for Stir-frying?

See results

Vegetarian Stir-fry with Walnuts

How to Debone a Chicken Breast

How to Make Perfect Rice


    0 of 8192 characters used
    Post Comment

    • Mhatter99 profile image

      Martin Kloess 5 years ago from San Francisco

      Thank you for this. I can't await to give it try

    • RSamuel92 profile image

      RSamuel92 5 years ago from Greece

      This looks quite delectable. I'm a fan of stir fry and Asian food. ^--^ definitely will try this. :3

    • Trinity M profile image

      Trinity M 5 years ago

      Looks YUMMY! Will definitely give this a try. :))

    • LouisAlbert profile image

      LouisAlbert 5 years ago from Taipei

      I'm going for this. Thanks. I'll probably substitute cashews for the walnuts and another vegetable for the water chestnuts. Any suggestions chef?

    • aviannovice profile image

      Deb Hirt 5 years ago from Stillwater, OK

      This is a good recipe for this wheat intolerant.

    • Angela Brummer profile image

      Angela Brummer 5 years ago from Lincoln, Nebraska

      This looks amazing! I will share this for you!

    • viking305 profile image

      L M Reid 5 years ago from Ireland

      I do love to eat chicken but have never tried this recipe before. Chicken with walnuts and hot bean sauce is a new and exciting combination. Love the photos and step by step instructions too.

      Shared with followers, Twitter etc