Honey Walnut Chicken Chinese Recipes

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MOM'S CHINESE WALNUT CHICKEN



Mom's Chinese Walnut Chicken image

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

2 lbs boneless skinless chicken breasts
3 tablespoons cornstarch
3 tablespoons oil
2 tablespoons soy sauce
1 pinch sugar
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 cup walnuts, chopped or broken into large pieces
3/4 cup water, warm
1/2 cup soy sauce

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

HONEY WALNUT SHRIMP



Honey Walnut Shrimp image

Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts

Provided by Celia

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 cup water
⅔ cup white sugar
½ cup walnuts
4 egg whites
⅔ cup mochiko (glutinous rice flour)
¼ cup mayonnaise
1 pound large shrimp, peeled and deveined
2 tablespoons honey
1 tablespoon canned sweetened condensed milk
1 cup vegetable oil for frying

Steps:

  • Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  • Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  • In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g

CHINESE HONEY CHICKEN



Chinese Honey Chicken image

Crisp fried chicken strips in a sweet sauce. Despite the name there is no honey in this recipe. I have not yet tried it, it is for an ISO request on the recipe board. Note: When the recipe was first posted, there were an additional 2 Tablespoons of salt listed in the batter. This was a typo and never should have been there. Several reviewers alerted me to the error, and the extra salt listing has been removed.

Provided by Steve P.

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

4 tablespoons cornstarch
1/4 cup flour
1 teaspoon baking powder
1/2 cup water
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 lbs boneless chicken breasts, cut in thin strips
2 cups peanut oil, for deep-frying
1 1/2 tablespoons peanut oil
2 teaspoons chopped ginger
3 tablespoons finely sliced garlic
1 teaspoon salt
3 tablespoons sugar
1 teaspoon Chinese white rice vinegar
1/2 cup water
1 teaspoon cornstarch, mixed with
1 teaspoon water
garnish toasted sesame seeds (optional)

Steps:

  • MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth.
  • Allow the batter to sit, covered for at least 30 minutes.
  • Combine the chicken with the batter.
  • Heat a wok or large deep skillet until it is hot and add the oil for frying.
  • When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm.
  • You should do this in several batches.
  • Remove the chicken with a slotted spoon and drain on paper towels.
  • TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds.
  • Then add the rest of the sauce ingredients and simmer for 2 minutes.
  • Keep warm.
  • Reheat the oil in the wok until it is very hot, but not smoking.
  • Deep-fry the chicken again until it is golden and crisp, about 1 minute.
  • Remove and drain, place on a warm platter, drizzle with the sauce (and sprinkle with the optional toasted sesame seeds if desired) and serve immediately.

ORANGE WALNUT CHICKEN



Orange Walnut Chicken image

For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken. With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste. -TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/3 cup thawed orange juice concentrate
5 tablespoons canola oil, divided
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange zest
2 to 3 teaspoons grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade., Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a thermometer reads 170°. , Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. , Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.

Nutrition Facts :

CHINESE HONEY-WALNUT SHRIMP



Chinese Honey-Walnut Shrimp image

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Provided by SweetNsalty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Steps:

  • Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  • Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  • Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  • Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  • Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  • Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  • Serve shrimp with the walnuts and honey dressing.

Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g

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