Moms Chinese Walnut Chicken Recipes

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WALNUT CHICKEN



Walnut Chicken image

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

1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
2 teaspoons rice wine
1/2 teaspoon grated fresh ginger
2 teaspoons cornstarch
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons water
4 tablespoons vegetable oil
2 garlic cloves, crushed
3 ounces walnut halves, toasted
3 -5 drops sesame oil

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.

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

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