Slivered Chicken And Walnuts Recipes

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.

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

Steps:

• Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
• Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
• Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

Steps:

• Mix all ingredients together in a large bowl.
• Refrigerate for at least 1 hour.
• As a sandwich filling - spread mixture on 9 slices of white or wheat bread.
• Top with 9 slices of bread.
• Trim bread crusts and cut diagonally into four triangular sections.

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.

Steps:

• Mix chicken pieces with soy and cornstarch and set aside. Place wok over medium high heat. When wok is hot, add oil. When oil is hot add walnuts and stir-fry until brown (about 1 minute); remove with slotted spoon and set aside. Add chicken to oil and stir-fry until chicken is opaque (about 3 minutes); remove from wok and set aside. Adding oil as necessary add green peppers, mushrooms, ginger, and garlic, and stir fry until peppers and mushrooms are tender crisp (about 2 minutes). Stir in walnuts, chicken and cooking sauce, stirring until bubbly and thickened.