WALNUT CHICKEN
This recipe was found on the net and posted by request. Original recipe was from Helen Chen's "Peking Cuisine". You can also use shrimp in place of chicken.
Provided by Diana Adcock
Categories Chicken
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Add marinade ingredients to chicken and mix well.
- Marinate for 10 minutes.
- While marinating chicken mix together the sauce ingredients.
- Set aside.
- Heat wok on high with the oil.
- Add the garlic and stir for a few seconds.
- Add the chicken and cook to 80% done.
- Reduce heat to medium and add the sauce, giving it a good stir.
- Cook for 1 minute.
- Add the walnuts and sesame oil.
- Cook for 1 minute more.
- Remove from heat and serve with rice and veggies.
WALNUT CHICKEN
Make and share this walnut chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
- add onions and garlic to pan, cook for 2 minutes.
- add walnuts, cook for 1 minute.
- add flour, cinnamon, red pepper flakes, stirring.
- add broth, stir to mix well.
- return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
- stir in parsley, salt, pepper, vinegar.
- serve over rice.
ROASTED CHICKEN WITH CREAMY WALNUT SAUCE
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce
Provided by Emma Lewis
Categories Dinner, Main course
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
- Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
- When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside
Nutrition Facts : Calories 1245 calories, Fat 86 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1.76 milligram of sodium
SLIVERED CHICKEN AND WALNUTS
In this meal for two, you could use cashews or peanuts instead of walnuts. This came in the small recipe book with my wok. I've added a few more veggies to the recipe, but you can add what ever you want
Provided by TammyzBoyz
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Prepare cooking sauce and set aside.
- Mix chicken pieces with soy sauce and cornstarch and set aside.
- Pour oil into wok and preheat at HI for 3 minutes. When oil is hot, add walnuts and stir fry until brown (1 minute) remove walnuts and set aside.
- Add chicken to oil and stir fry until chicken is opaque (3 minutes); remove and set aside.
- Add celery, green peppers, and carrots first with a bit of water (I add a little extra oil here too).
- Add in onions and ginger. Stir fry all veggies until tender crisp.
- Add back chicken and walnuts and add in cooking sauce. Stir fry mixing together well for another minute.
- Serve over rice.
Nutrition Facts : Calories 695.6, Fat 53.2, SaturatedFat 8.4, Cholesterol 92.8, Sodium 1177.6, Carbohydrate 19.9, Fiber 5.4, Sugar 8.1, Protein 38
CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS
Twenty-plus years ago, a sister introduced me to this recipe -- from a 1977 Better Homes and Gardens Oriental Cookbook. The original version (which my sister follows faithfully) is very similar to Kimke's Recipe #31632. Here is my version, which I think is different enough to be sent in and enjoyed. It is saucier. Also, our past exchange students want to refer to my version.
Provided by Leggy Peggy
Categories Poultry
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
- If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
- For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
- Do all cooking in a wok if you can.
- Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
- Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
- Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
- Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
- Add first set of chicken pieces to second set of pieces.
- When chicken is hot, add soy sauce mixture.
- Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
- Stir well.
- When mixture thickens (just a bit) add vegetables.
- Stir thoroughly and warm through. Might take a minute, covered.
- Serve over rice.
HERBED CHICKEN AND WALNUTS OVER PASTA
Steps:
- Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.
WALNUT CHICKEN
Provided by Food Network
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
- In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
- Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
- Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
- Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.
CHICKEN AND WALNUTS
This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!
Provided by Kimke
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
- stir-fry green pepper& green onions in hot
- Remove.oil for 2 minutes or till crisp& tender.
- Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
- Remove.
- Add half the chicken to hot wok; stir-fry 2 minutes.
- Remove.
- Stir-fry remaining chicken 2 minutes.
- Return all chicken to wok.
- Stir in soy mixture into chicken.
- Cook& stir till thickened and bubbly.
- Stir in veggies.
- Cover and cook 1 minute more.
- Serve with rice.
Nutrition Facts : Calories 555.3, Fat 41.7, SaturatedFat 7.2, Cholesterol 77.6, Sodium 1087.7, Carbohydrate 15.2, Fiber 4.1, Sugar 4.7, Protein 26.8
LINGUINE WITH CHICKEN AND WALNUT SAUCE
Provided by Liza Davies
Categories Milk/Cream Chicken Nut Pasta Poultry Sauté Walnut Pea Winter Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
- Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
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- In a large bowl, whisk the sea salt into 4 1/2 cups of water until dissolved. Add the chicken and cover with a plate, pressing so the chicken is submerged in the brine. Refrigerate for 1 hour. Transfer the chicken to a rack, pat dry with paper towels and refrigerate for 1 hour more.
- In a small saucepan, combine the rice vinegar, sugar, salt and cloves. Cook over moderate heat, stirring occasionally, until the sugar dissolves, 5 minutes. Transfer the sliced fennel to a heatproof bowl and pour the hot brine over it. Press plastic wrap on the fennel so it’s submerged and marinate at room temperature for 1 1/2 hours.
- In a saucepan, simmer the orange juice over moderately high heat until reduced by half, about 15 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until reduced to 1/3 cup, 7 to 8 minutes. Remove from the heat and whisk in the lemon juice. Transfer to a bowl and whisk in the oils in a slow, steady stream. Season the dressing with salt and pepper.
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- In a saucepan on medium high heat add the sugar and allow to melt. You don't need to touch it. Once it is just melted add in all the walnuts and stir/toss the pan around so all the walnuts are coated. Pour the contents in one layer onto a sheet of parchment paper and let cool.
- In a bowl add the chicken pieces along with the soy sauces, rice wine, and potato starch. Mix everything up and let sit while you cook the mushrooms.
- Back in the pan add the oil and put the heat on medium high. When hot add in the quartered mushrooms and let cook. It's hard to overcook mushrooms so you don't need to worry with the pan too much. I let them brown on the edges and toss the pan every minute or so. After the mushrooms are sufficiently browned add the bowl of chicken and marinade.
PASTA WITH CHICKEN, MUSHROOMS AND WALNUTS – A GOURMET FOOD …
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- Cut the chicken breast in thin slices. The easiest way to do this, is to put the chicken in the freezer for approx. 10 minutes and then cut it.
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- Cut chicken into walnut size pieces - Mix marinade and pour over chicken - Let stand at least 30 min.
- Cut green onions into 1/2 inch long pieces or chop 2 large onions. I usually use the regular onions since I have them on hand. Cut green pepper, red pepper (if using - I don't because I am a wimp when it comes to hot and spicy!) and ginger slices (if not using powder) about the size of a quarter.
CHICKEN BREASTS WITH WALNUTS, LEEKS AND CANDIED LEMON RECIPE
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- In a skillet, heat 1 tablespoon of the oil. Add the leeks and a pinch of salt; cook over moderate heat until softened. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes. Remove from the heat.
- In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the preserved lemon and simmer for 1 minute; add to the leeks and keep warm.
- In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil. Season with salt and pepper.
CHICKEN SALAD WITH APPLES AND WALNUTS - SUGAR AND SPICE
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- While the chicken cooks and cools, chop your celery and apple into bite-sized pieces. (If you prefer a fine salad, mince them. If you prefer identifiable components, chop roughly.)
WALNUT CRUSTED CHICKEN - HINT OF HEALTHY
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- Crack your egg in a bowl, and add the mustard. Whisk to combine the yolk and egg white until it’s a smooth egg mixture.
- Add your walnuts to a food processor and blend until you have finely crumbled walnuts. If you don’t have a food processor, you can also use a knife and chop the walnuts finely. Avoid any large chunks. Combine your walnuts, parmesan and black pepper, then add them to a plate.
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- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant. Let cool.
- In a large, deep skillet, heat the olive oil until shimmering. Season the chicken thighs with salt and pepper and cook over moderately high heat, turning once, until lightly browned on both sides, about 8 minutes total. Transfer the chicken to a plate. Add the onion, garlic and ginger to the skillet and cook over moderate heat until tender, about 6 minutes. Stir in the broth, scraping up the browned bits from the bottom of the skillet. Add the cumin and saffron.
- Return the chicken with any juices to the skillet and bring to a simmer. Cover and cook over low heat until the chicken is tender and cooked through, about 30 minutes. Transfer the chicken to shallow bowls. Season the broth with salt and pepper and spoon it over the chicken. Sprinkle with the walnuts and cilantro and serve.
BOW TIES WITH CHICKEN, WATERCRESS, AND WALNUTS RECIPE - FOOD …
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- In a large nonstick frying pan, toast the walnuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.
- In the same pan, heat 2 tablespoons of the oil over moderate heat. Season the chicken breasts with 1/8 teaspoon each salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let rest for 5 minutes before cutting the meat into chunks.
- In a medium glass or stainless-steel bowl, combine the remaining 6 tablespoons oil, the vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken.
ROAST CHICKEN WITH WALNUT PESTO RECIPE - BEN TOWILL | FOOD & WINE
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- Preheat the oven to 425°. In a very large bowl, toss the chicken with the olive oil, garlic, lemon and thyme and season generously with salt and pepper. Arrange the chicken pieces skin side up on 2 large rimmed baking sheets and scatter the garlic and lemon around them.
- Spread the walnuts on a baking sheet and bake for about 12 minutes, until golden and fragrant. Transfer to a food processor and let cool.
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- On medium-high heat, preheat a deep 9-inch skillet with the butter. Season the chicken breasts with salt, pepper, garlic powder and oregano on both sides. Start searing the chicken for about 5 minutes per side until slightly golden, but not cooked all the way through.
- Add the extra tablespoon of butter to the skillet along with the garlic and walnuts. Sauté the mixture for a minute and add in the herb, and sauté for another minute. Add in the stock and cream and bring the mixture to a boil by increasing the heat to medium-high.
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