Teriyaki Walnuts Recipes

TERIYAKI NOODLES

Steps:

• Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
• Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

TERIYAKI WALNUTS

Steps:

• Preheat oven to 350 degrees.
• Line large baking sheet with foil or parchment paper; spread walnuts in an even layer.
• Bake, stirring once or twice, until lightly browned and fragrant.
• 10 to 12 minutes.
• Reduce oven temperature to 300 degrees.
• In a large frying pan over medium heat, toast sesame seeds until pale golden brown, 3 to 5 minutes.
• Set aside in a separate bowl.
• In the same pan, combine the orange juice concentrate, soy sauce, sesame oil, sugar, ginger, garlic and chiles.
• Bring to a boil.
• Add walnuts and cook stirring until liquid has evaporated.
• Add sesame seeds, stirring to coat evenly.
• On the baking sheet, spread walnut mixture in a single layer.
• Bake until nuts are glazed and dry.
• 8 to 10 minutes.
• Let cool.
• Store in an airtight container at room temperature for up to 1 week.

TOASTED WALNUTS

Steps:

• Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

TERIYAKI CHICKEN, WALNUT & VEGETABLE WRAPS

Steps:

• Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted.
• Set aside and reserve.
• Coat a 12-inch nonstick skillet with vegetable cooking spray and set over medium-high heat.
• Add onion and sauté, stirring occasionally, 3 minutes.
• Add chicken and sauté, stirring occasionally, until chicken is golden brown and cooked throughout, about 6 minutes.
• Stir in broccoli, carrots, snow peas, sauce and walnuts; heat through.
• To assemble, place tortillas on work surface.
• Cover with rice, dividing equally, leaving a 1-inch border empty on each tortilla.
• Top with chicken mixture, dividing equally.
• Beginning at the bottom of each tortilla, roll the bottom over the filling, then fold in the sides, and lastly, roll the bottom over the filling to enclose the package.