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Walnut Chicken

WALNUT CHICKEN

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.

Time: 20 minutes

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


walnut chicken image

Number Of Ingredients: 12

Ingredients:

  1. boneless skinless chicken breast
  2. rice wine
  3. fresh ginger
  4. cornstarch
  5. hoisin sauce
  6. sugar
  7. dark soy sauce
  8. water
  9. vegetable oil
  10. garlic cloves
  11. walnut halves
  12. sesame oil


WALNUT CHICKEN

Recipe From foodnetwork.com

Provided by Food Network

Time 1h30m

Yield 10 to 12 servings

Steps:

  • Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
  • In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
  • Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
  • Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
  • Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.


Walnut Chicken image

Number Of Ingredients: 13

Ingredients:

  • 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
  • 1/2 cup teriyaki sauce
  • 1 tablespoon dry sherry
  • 3 tablespoons soy sauce
  • 10 tablespoons brown sugar
  • 12 drops liquid garlic
  • 3 teaspoons powdered ginger
  • 6 teaspoons cornstarch
  • 2 cups water
  • 12 pieces skinned chicken breasts
  • 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
  • 1 tablespoon butter
  • 1/2 pound whole walnuts halves


WALNUT CHICKEN

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.

Recipe From food.com

Provided by Diana Adcock

Time 20m

Yield 2-3 serving(s)

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.


Walnut Chicken image

Number Of Ingredients: 12

Ingredients:

  • 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


WALNUT CHICKEN

Make and share this walnut chicken recipe from Food.com.

Recipe From food.com

Provided by chia2160

Time 50m

Yield 4 serving(s)

Steps:

  • heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
  • add onions and garlic to pan, cook for 2 minutes.
  • add walnuts, cook for 1 minute.
  • add flour, cinnamon, red pepper flakes, stirring.
  • add broth, stir to mix well.
  • return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
  • stir in parsley, salt, pepper, vinegar.
  • serve over rice.


walnut chicken image

Number Of Ingredients: 13

Ingredients:

  • 2 teaspoons olive oil
  • 4 boneless skinless chicken breasts
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1/2 cup chopped walnuts
  • 2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1 pinch red pepper flakes
  • 1 (14 ounce) can chicken broth
  • 1/2 cup chopped parsley
  • 1 tablespoon white wine vinegar
  • salt and pepper
  • 2 cups cooked rice


WALNUT-CRUSTED CHICKEN BREASTS

Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 35m

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
  • Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
  • In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
  • Serve chicken with lemon slices and green salad.


Walnut-Crusted Chicken Breasts image

Number Of Ingredients: 9

Ingredients:

  • 2 slices whole-wheat bread, dried
  • 1/3 cup walnuts
  • 2 tablespoons Parmesan cheese, freshly grated
  • Coarse salt and ground pepper
  • 1 large egg white
  • 4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
  • 1 tablespoon grapeseed oil
  • Lemon slices, for serving
  • Seasonal green salad


WALNUT-STUFFED CHICKEN ROULADES

Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:



Walnut-Stuffed Chicken Roulades image

Number Of Ingredients: 11

Ingredients:

  • 10 thin, crisp whole-grain crackers, such as Kavli
  • 1 1/4 cups chopped walnuts, toasted
  • 2 teaspoons extra-virgin olive oil
  • 6 garlic cloves, minced
  • 2 shallots, finely chopped
  • 3 ounces shiitake mushroom caps, chopped (3 cups)
  • 1 tablespoon fresh thyme
  • 2 ounces spinach, trimmed
  • 1 tablespoon water
  • 3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
  • Coarse salt and freshly ground pepper


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3/5 (2)
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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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