CHICKEN WALDORF SALAD
Steps:
- Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
- Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
- In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.
THAI CHICKEN WITH CASHEW NUTS
A spicy, Thai style chicken dish with flavours of cashews, spring onions, and soy sauce. Serve over rice.
Provided by Shane Faz
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
- Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
- Stir in cashews and green onions, and stir fry for 2 minutes.
Nutrition Facts : Calories 442.5 calories, Carbohydrate 20 g, Cholesterol 77.9 mg, Fat 25 g, Fiber 2.5 g, Protein 37 g, SaturatedFat 4.9 g, Sodium 2114.4 mg, Sugar 6.6 g
STIR-FRIED WALNUT CHICKEN
I prepare this simple stir-fry often because I love tasting the results. The meal-in-one recipe is perfect for busy weeknights. -Sharon Allen of Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes. , In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside. , In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.
Nutrition Facts : Calories 318 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS
Steps:
- Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.
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.
WALNUT AND DRIED CHERRY BARS
Provided by Ellie Krieger
Categories dessert
Time 1h25m
Yield 12 bars, serving size: 1 bar
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, whisk together the oats, flour, wheat germ, cinnamon and salt.
- In another bowl, whisk together the honey, applesauce, oil, egg and egg white until well combined. Stir in the oatmeal mixture until well combined. Add the dried cherries and walnuts.
- Coat an 8-inch square baking pan with cooking spray. Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out
- clean, 30 to 35 minutes. Put the preserves in a small saucepan and bring to a boil. As soon as the bars come out of the oven, brush with the preserves. Cool completely and cut into 12 bars, about 4 by1 1/2 inches each.
Nutrition Facts : Calories 230, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 34 grams, Fiber 2 grams, Protein 4 grams
CHICKEN WALDORF SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl. Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper.
- Divide the chicken salad among the lettuce leaves and top with chives and celery leaves.
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.
CASHEW CHICKEN WITH WATER CHESTNUTS
Yummy and easy! What more could you want in a recipe?
Provided by FoodFan
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
- Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 22.1 g, Cholesterol 58.5 mg, Fat 19.8 g, Fiber 3.1 g, Protein 27.2 g, SaturatedFat 3.8 g, Sodium 892.4 mg, Sugar 4.2 g
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.
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
MOM'S CHINESE WALNUT CHICKEN
This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).
Provided by Lowfat Linda
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Make sure to start your rice before starting the Walnut Chicken!
- Cut chicken into half-inch pieces.
- Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
- Add the sugar, garlic and ginger powder and mix.
- Add the chicken and stir to coat. Put aside.
- Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
- Move the walnuts to a separate bowl.
- Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
- Add the nuts to the chicken and stir-fry for a couple more minutes.
- Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
- If more sauce is desired, just add additional water and heat.
- Serve hot with rice.
Nutrition Facts : Calories 389.4, Fat 21.4, SaturatedFat 2.6, Cholesterol 87.8, Sodium 1775.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.1, Protein 41.2
CHICKEN-WALNUT SALAD
Make and share this Chicken-Walnut Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, add the first 5 ingredients; stir to combine.
- In a smaller bowl add mayonnaise, lemon juice, chutney, and salt; stir to combine well.
- Pour mayonnaise mixture over chicken mixture; toss to coat.
- Season chicken salad to taste with additional salt and pepper if desired.
- Cover and chill for at least 2 hours.
- Place lettuce leaves on individual salad plates.
- Place two slices each of tomato and pineapple slices on lettuce--alternate tomato, pineapple, etc.
- Spoon 3/4 cup chicken salad to the side of the fruit.
- Add a carrot curl.
- Top salad with a dollop of mayonnaise and walnut half.
Nutrition Facts : Calories 420.1, Fat 23.9, SaturatedFat 3.3, Cholesterol 56.3, Sodium 312.5, Carbohydrate 33.9, Fiber 4.7, Sugar 21.2, Protein 22.4
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
More about "chickenchorbawithwalnuts recipes"
CHICKEN CHORBA WITH WALNUTS RECIPE - EDMOND ORSONI
From foodandwine.com
5/5 (421)Total Time 1 hrServings 4
- 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.
CHICKEN CHORBA WITH WALNUTS RECIPE - DELISH
From delish.com
5/5 (1)Total Time 1 hrServings 4Calories 305 per serving
- Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast in the oven for 8 minutes, until fragrant.
- 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.
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
Servings 4Total Time 1 hr
CRUNCHY WALNUT-COATED CHICKEN STRIPS - CALIFORNIA …
From walnuts.org
TOASTED WALNUT ASIAN CHICKEN AND VEGETABLES
From walnuts.org
CHICKEN CHORBA RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 45 minsCategory Healthy Chicken Soup RecipesCalories 471 per serving
CAN CHICKENS EAT WALNUTS? - ANIMAL HYPE
From animalhype.com
CHICKEN WITH WALNUTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHINESE CHICKEN RECIPE | STIR FRY RECIPE | CULTURED PALATE
From myculturedpalate.com
WALNUT-CRUSTED CRISPY CHICKEN BREAST - CALIFORNIA WALNUTS
From walnuts.org
WALNUT CRUSTED CHICKEN - HINT OF HEALTHY
From hintofhealthy.com
CHICKEN IN GARLIC WALNUT SAUCE (SATSIVI) - VIKALINKA
From vikalinka.com
CHICKEN WITH BANANA CURRY SAUCE RECIPE - FOOD & WINE
From foodandwine.com
GARLIC & WALNUT-CRUSTED CHICKEN - CALIFORNIA WALNUTS
From walnuts.org
FEEDING WALNUTS TO CHICKENS - LEARN HOW TO RAISE CHICKENS
From backyardchickens.com
CAN CHICKENS EAT WALNUTS? – SMALL PET HUB
From smallpethub.com
UNBELIEVABLE WALNUT CRUSTED CHICKEN - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HEALTHY BASIL CHICKEN SALAD WITH WALNUTS (+ VIDEO) - FAMILY FOOD …
From familyfoodonthetable.com
CHINESE WALNUT CHICKEN — CINNAMON SOCIETY
From cinnamonsociety.com
CHINESE WALNUT CHICKEN | AN AUTHENTIC RECIPE FROM MY TIME IN …
From cookingtoentertain.com
CHICKEN AND CASHEW NUT STIR-FRY RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN CURRY RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CAN CHICKENS EAT WALNUTS? (+ OTHER NUTS) - CHICKEN & CHICKS INFO
From chickenandchicksinfo.com
PAN SEARED CHICKEN BREAST & WALNUT SAUCE - TWO PURPLE FIGS
From twopurplefigs.com
CHICKEN WITH WALNUTS RECIPE BY KOKAB KHAWAJA - KFOODS RECIPES
From kfoods.com
WHAT CAN CHICKENS EAT? 100 FAVORITE CHICKEN FOODS ON …
From backyardchickenproject.com
CHICKEN WITH WALNUTS – A KITCHEN HOOR'S ADVENTURES
From akitchenhoorsadventures.com
CAN CHICKENS EAT CASHEWS? (+ MIXED NUTS) - CHICKEN & CHICKS INFO
From chickenandchicksinfo.com
A MOROCCAN CHICKEN NOODLE SOUP - FUSION CRAFTINESS
From fusioncraftiness.com
CHICKEN CHASSEUR RECIPE - QUICK FROM SCRATCH CHICKEN | FOOD
From foodandwine.com
CHICKEN WITH LEMONS & WALNUTS | ITALIAN FOOD FOREVER
From italianfoodforever.com
WALNUT CHICKEN SAUTE - CALIFORNIA WALNUTS
From walnuts.org
WALNUT-CRUSTED CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
You'll also love