Slivered Chicken And Walnuts Recipes

ROAST CHICKEN WITH WALNUT-HERB STUFFING

Steps:

• Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
• Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
• Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
• Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
• Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.

WALNUT-CRUSTED CHICKEN BREAST

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.

STIR-FRIED WALNUT CHICKEN

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.

FIG-BRAISED CHICKEN WITH SPICED WALNUTS

Steps:

• Prepare the chicken:
• In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
• Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
• In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
• When you are ready to eat, preheat the oven to 400°F.
• Transfer the chicken from the marinade to a plate. Reserve the marinade.
• Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
• Make the spiced walnuts:
• On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
• Serve:
• Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.

SLIVERED CHICKEN AND WALNUTS

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.

CHICKEN BREASTS WITH WALNUT AILLADE

Steps:

• In a food processor grind the walnuts and garlic. Add 1 tablespoon cold water to help. Season with salt and pepper and slowly beat in the oil until you have a thick sauce almost like a mayonnaise. Stir in the parsley.
• Marinate the chicken breasts in the yoghurt, seasoned with salt, pepper and lemon juice for 1/2 hour. Wipe off surplus yoghurt.
• Heat some oil in a frying pan and pan fry the chicken for about 3 minutes each side to sear. Spoon over the aillade (walnut sauce) and cook over low heat until chicken is done.
• Yield: 4 servings

WALNUT CHICKEN SPREAD

Steps:

• In a bowl, combine the chicken, walnuts, mayonnaise, celery, onion, salt and garlic powder. Serve with crackers. Refrigerate any leftovers.

CHICKEN WALNUT STIR FRY

Steps:

• Partially freeze chicken, then cut in strips completely thaw and pat dry with paper towels.
• Heat 1 tbl oil in large nonstick skillet, on medium high heat saute chicken strips 1/3-1/2 at a time until no longer pink inside.
• Remove and keep warm.
• In same skillet with remaining 1 tbl oil saute walnuts, mushrooms, until walnuts begin to brown and mushrooms soften.
• Diagonally cut green onions add to skillet along with chicken, add garlic, sherry, soy sauce and sugar.
• Continue cooking on medium high heat stirring frequently until heated through.

CRISPY WALNUT CHICKEN

Steps:

• Place cereal and walnuts in processor and ground finely then place in shallow dish.
• Combine butter, garlic, salt and pepper in shallow dish.
• Dredge chicken in butter mixture then in cereal to coat.
• Place chicken in baking dish.
• Pour remaining butter mixture over chicken.
• Bake for 1 hour at 350 degrees.

CRUNCHY WALNUT-COATED CHICKEN STRIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
• Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

WALNUT CHICKEN STIR-FRY

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!

SHREDDED CHICKEN AND WALNUT SAUCE

Steps:

• In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
• Strain through cheesecloth or a fine strainer and set chicken aside to cool.
• Boil the water stock down until you have 1 1/2 cups.
• Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
• In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
• Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
• Blend to a smooth paste.
• Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
• Garnish with the remaining paprika and sliced black olives.
• Particularly nice served with fresh fruit.

WALNUT CHICKEN STIR-FRY

Steps:

• In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour., In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender., Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired.

SAUTéED CHICKEN WITH WALNUT SAUCE

Steps:

• Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
• Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
• Serve the chicken hot or at room temperature with the sauce spooned over it.

CHICKEN WALNUT SAUTE (STIR FRY)

Steps:

• Cut chicken into bite size pieces. Heat oil in skillet over medium heat. Add chicken and brown.
• Slice celery, mushrooms, and green onions, then add to stir fry pan with cooked chicken. Cook these vegetables for 3 minutes.
• Next add the snow peas, walnuts, and lemon zest. Cook until crisp-tender.
• Once all your vegetables are cooked and tender to your liking. Turn off the heat and add the lemon juice and soy sauce.
• Serve over rice.

CHICKEN AND WALNUTS

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.

WALNUT CHICKEN SKILLET

Steps:

• In a large bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine the water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside. , In a large skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until no longer pink. , Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. , Return chicken and walnuts to pan. Serve with rice.

WALNUT CHICKEN FOR A CROWD

Steps:

• THE MARINADE: Whisk the soy sauce, sherry, oil, sugar, garlic and ginger together in a medium-sized bowl until the sugar is fully absorbed. Reserve 1/2 cup of the marinade. Place the chicken in a large re-sealable plastic bag - or in two medium size bags - and pour in the remaining marinade. Press out the air and seal the bag, turning it over several times to thoroughly coat the chicken and marinate in the refrigerator for at least 2 hours - or up to 6 hours.
• LEMON-OLIVE SAUCE: Combine the mayonnaise, yoghurt, lemon juice, olives and garlic, transfer to a blender or food processor and blend. Season with salt and freshly ground pepper, to taste. Transfer to a serving jug.
• TOASTING THE WALNUTS: Stir-fry the walnuts quickly in a dry non-stick pan over a medium-high heat, flipping them until they are fragrant. (1-2 minutes).
• GRILLING: Preheat the grill to high, cook the chicken breast halves, turning and brushing with the reserved marinade, for 15 minutes or until the juices run clear.
• SERVING: Arrange the chicken on a platter, top with a little of the sauce and sprinkle the toasted walnuts over the top. Serve with the jug of Lemon-Olive Sauce, grilled tomatoes, sautéed onions and mushrooms and your favourite rice dish.