Lemon Chicken Stir Fry With Walnuts Recipes

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LEMON CHICKEN STIR-FRY WITH WALNUTS



Lemon Chicken Stir-Fry with walnuts image

Make and share this Lemon Chicken Stir-Fry with walnuts recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

300 g boneless skinless chicken breasts, sliced
1 clove garlic, crushed
1 red bell pepper
1 yellow bell pepper
3/4 tablespoon fresh lemongrass, chopped
1 onion, sliced
2 tablespoons walnuts, halved
2 tablespoons lemon juice
1 teaspoon fresh lemon rind, grated
1/2 small chicken stock cube, crumbled
2 tablespoons soya sauce
1 sprig rosemary
salt

Steps:

  • In a non-stick wok, cook the chicken until browned all over.
  • Remove and keep warm in a bowl.
  • Add onions, bell peppers' and lemon grass.
  • Cook until veggies are crisp tender.
  • Add walnuts, stir-fry for a minute or two, add chicken, lime juice, sauce, rind, stock cube and garlic and rosemary.
  • Stir-fry until it has heated through.
  • Serve hot!

Nutrition Facts : Calories 297.2, Fat 7.1, SaturatedFat 1, Cholesterol 87.2, Sodium 1396.4, Carbohydrate 19.7, Fiber 3.6, Sugar 5.8, Protein 40

LEMON CHICKEN STIR-FRY



Lemon Chicken Stir-Fry image

Loaded with tender chicken and lovely vegetables, this satisfying stir-fry goes from stovetop to tabletop in less than half an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

8 oz uncooked capellini (angel hair) pasta
1 tablespoon vegetable oil
1 lb boneless, skinless chicken tenders (not breaded), cut into 1-inch pieces
1 medium onion, cut into 8 wedges
2 cups small broccoli flowerets
1/2 cup sugar snap peas
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon grated lemon peel
4 teaspoons cornstarch
1 1/2 teaspoons lemon pepper
1 cup cherry or grape tomatoes, cut in half

Steps:

  • Cook and drain pasta as directed on package.
  • While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.
  • Add broccoli and peas to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in small bowl; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes or until sauce is thickened and vegetables are coated.
  • Stir in tomatoes; cook until thoroughly heated. Serve over pasta.

Nutrition Facts : Calories 425, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 5 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

STIR-FRIED LEMON CHICKEN



Stir-Fried Lemon Chicken image

Stir-fry is such a terrific entree to serve to guests because the main ingredients can be cut up and refrigerated in advance. This recipe created in out Test Kitchen has a wonderful lemon flavor.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

2 teaspoons cornstarch
1/4 teaspoon plus 1/8 teaspoon ground ginger, divided
4 teaspoons soy sauce
1 tablespoon sherry or chicken broth
1 tablespoon lemon juice
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1-1/2 teaspoons grated lemon zest
6 tablespoons vegetable oil, divided
1-1/4 cups uncooked long grain rice
2-1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium sweet red pepper, cut into 1/4-inch strips
1 medium green pepper, cut into 1/4-inch strips
2 green onions, sliced

Steps:

  • In a large bowl, combine the cornstarch and 1/4 teaspoon ginger. Stir in the soy sauce, sherry or broth and lemon juice until smooth. Add the chicken and lemon zest; toss to coat. Refrigerate for 30 minutes., Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the rice; cook and stir for 5 minutes or until rice begins to brown. Add the broth, salt, pepper and remaining ginger. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until rice is tender., In a large skillet or wok, stir-fry peppers in 2 tablespoons oil until crisp-tender. Remove from the skillet and keep warm. In the same pan, cook chicken mixture in remaining oil until chicken juices run clear. Stir in peppers and onions. Serve with rice.

Nutrition Facts : Calories 615 calories, Fat 25g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 1123mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

STIR-FRIED WALNUT CHICKEN



Stir-Fried Walnut Chicken image

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

1 teaspoon plus 3 tablespoons cornstarch, divided
2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons grated fresh gingerroot
5 teaspoons canola oil, divided
1 medium onion, quartered
1 garlic clove, minced
1 medium sweet red pepper, julienned
1/2 cup fresh broccoli florets
1/2 cup chopped carrot
1 can (8 ounces) sliced water chestnuts, drained
3 cups cooked long grain rice
1/4 cup chopped walnuts, toasted

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

LEMON CHICKEN STIR-FRY



Lemon Chicken Stir-Fry image

Spiked with lots of lemon, this delectable chicken stir-fry has a colorful mix of fiber-packed snow peas, carrots and scallions.

Provided by Breana Lai, M.P.H., R.D.

Time 40m

Yield 4

Number Of Ingredients 11

1 lemon
½ cup reduced sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots (1/4-inch thick)
2 cups snow peas, stem and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic

Steps:

  • Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Nutrition Facts : Calories 256.4 calories, Carbohydrate 16.5 g, Cholesterol 69.9 mg, Fat 7.7 g, Fiber 4.4 g, Protein 31.2 g, SaturatedFat 1.3 g, Sodium 639.9 mg, Sugar 6.2 g

WALNUT CHICKEN STIR-FRY



Walnut Chicken Stir-Fry image

This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour.

Provided by Karamia

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
4 cups fresh broccoli florets
1 large sweet onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
hot cooked rice (optional)

Steps:

  • Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
  • Refrigerate for 15 minutes to 1 hour.
  • In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
  • Remove chicken with slotted spoon and keep aside.
  • In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
  • Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
  • Cook and stir for 2 minutes then sprinkle with walnuts.
  • Serve over rice if desired, enjoy!

LEMON CHICKEN STIR-FRY



Lemon chicken stir-fry image

Who needs takeaways when you can make this low-fat Chinese-style stir-fry in half an hour?

Provided by Good Food team

Time 30m

Number Of Ingredients 10

1 tbsp honey
juice 1 lemon
250ml chicken stock
1 tbsp soy sauce
4 chicken breasts, cut into chunks
1 tbsp cornflour
1 tsp vegetable oil
2 carrots, finely sliced
1 red pepper, cut into chunks
140g sugar snap pea

Steps:

  • In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss the chicken with the cornflour so it's completely coated. Heat the oil in a non-stick frying pan, then fry the chicken until it changes colour and starts to become crisp around the edges.
  • Add the carrots and red pepper, then fry for 1 min more. Pour the stock into the pan, bring to a simmer, then add the sugar snap peas and bubble everything together for 5 mins until the chicken is cooked and the veg are tender. Serve with noodles.

Nutrition Facts : Calories 236 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Protein 38 grams protein, Sodium 1.25 milligram of sodium

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