Walnut Chicken Chinese Style Recipes

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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

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.

WALNUT CHICKEN



Walnut Chicken image

Provided by Food Network

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

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

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.

CHINESE HONEY-WALNUT SHRIMP



Chinese Honey-Walnut Shrimp image

Enjoy honey-walnut shrimp, a Chinese restaurant classic, at home! Sweet and crunchy! Enjoy with a side of cubed mango pieces.

Provided by SweetNsalty

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 2

Number Of Ingredients 12

1 tablespoon egg white
¼ teaspoon salt
8 ounces uncooked medium shrimp, peeled and deveined
¼ cup water
¼ cup white sugar
½ cup walnut halves
3 tablespoons mayonnaise
½ tablespoon honey
½ tablespoon sweetened condensed milk
1 teaspoon lemon juice
⅓ cup cornstarch
vegetable oil for frying

Steps:

  • Mix egg white and salt together in a bowl; add shrimp and toss to coat evenly. Cover and let shrimp marinate in the refrigerator for 30 minutes.
  • Bring water to a boil in a small saucepan. Add sugar; cook until dissolved, about 1 minute. Add walnuts. Turn heat down to medium-low. Cook, stirring occasionally, until syrup thickens and turns into a dark caramel color, 4 to 7 minutes.
  • Line a baking sheet. Pour walnuts onto the baking sheet, spacing the pieces apart. Let cool.
  • Mix mayonnaise, honey, condensed milk, and lemon juice together in a small bowl for the dressing.
  • Drain excess liquid from the shrimp. Place cornstarch in a plastic sandwich bag. Toss shrimp in the cornstarch in batches.
  • Heat 2 to 3 inches of oil in a medium to large pot to 350 degrees F (175 degrees C). Drop shrimp carefully into the hot oil in batches; fry until golden brown, about 3 minutes per batch. Drain on paper towels to preserve crispiness.
  • Serve shrimp with the walnuts and honey dressing.

Nutrition Facts : Calories 708.9 calories, Carbohydrate 55.7 g, Cholesterol 179.1 mg, Fat 45.1 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.9 g, Sodium 625.3 mg, Sugar 32.8 g

CHINESE FRIED WALNUTS



Chinese Fried Walnuts image

I am always asked to bring these walnuts whenever we have a get together with family or friends. They are perfect on tables at a bridal or baby shower, and no one can ever figure out how they are made. Very addicting!

Provided by Valerie

Categories     Appetizers and Snacks

Time 45m

Yield 12

Number Of Ingredients 4

1 pound shelled walnuts
1 cup granulated sugar
vegetable oil for frying
salt to taste

Steps:

  • Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
  • Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.

Nutrition Facts : Calories 474 calories, Carbohydrate 21.9 g, Fat 43 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 194.5 mg, Sugar 17.6 g

ORANGE WALNUT CHICKEN



Orange Walnut Chicken image

For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken. With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste. -TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/3 cup thawed orange juice concentrate
5 tablespoons canola oil, divided
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange zest
2 to 3 teaspoons grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade., Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a thermometer reads 170°. , Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. , Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.

Nutrition Facts :

WALNUT CHICKEN SKILLET



Walnut Chicken Skillet image

"I discovered this when looking for a recipe to use in my new wok," recalls Kay Hatfield of Elgin, Illinois. "It's the best stir-fry I've ever found...and the only way my son will eat chicken."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon water
1-1/2 teaspoons white vinegar
1-1/2 teaspoons sugar
Dash hot pepper sauce
1/2 cup walnut halves
3 tablespoons canola oil
1 medium green pepper, cut into 1-inch pieces
1/2 teaspoon ground ginger
Hot cooked rice

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.

Nutrition Facts : Calories 321 calories, Fat 21g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 746mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

CHINESE CHICKEN, BROCCOLI AND WALNUTS RECIPE - (4.5/5)



Chinese Chicken, Broccoli and Walnuts Recipe - (4.5/5) image

Provided by Sharmd

Number Of Ingredients 19

CHICKEN:
1 EGG WHITE
1 TBSP SOY SAUCE
1 TSP CORNSTARCH
1/4 TSP GROUND GINGER OR 1 TSP FRESH
1 LB CHICKEN IN 1/4 " STRIPS
Mix all ingredients except chicken in a bowl. Add chicken and coat thoroughly. Set aside.
SAUCE:
1/4 CUP SOY SAUCE
1/4 DRY SHERRY
1/2 TSP GROUND OR 2 TSP FRESH GINGER
1 1/2 TSP CORN STARCH
1 TSP VEG OR PEANUT OIL
Mix all ingredients n a small bowl. Set aside.
TO FINISH:
4 TBSP OIL
4 CUPS BROCCOLI TOPS
1 CUP TOASTED WALNUTS
1/4 CUP SCALLIONS, SLICED

Steps:

  • In a wok or skillet, heat 2 tbsp oil. Add broccoli and stir fry for 2 minutes. Transfer broccoli to a bowl. Add remaining oil to wok or skillet. Add chicken in one layer and cook 4-5 minutes until pieces separate and turn white. Add in broccoli and walnuts. Stir sauce to remix then pour over everything. Stir for 20 -30 seconds until sauce thickens and chicken is glazed. Put in serving bowl or individual plates over rice. Sprinkle scallions over chicken.

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  • In a saucepan on medium high heat add the sugar and allow to melt. You don't need to touch it. Once it is just melted add in all the walnuts and stir/toss the pan around so all the walnuts are coated. Pour the contents in one layer onto a sheet of parchment paper and let cool.
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