STIR-FRIED WALNUT CHICKEN
I prepare this simple stir-fry often because I love tasting the results. The meal-in-one recipe is perfect for busy weeknights. -Sharon Allen of Allentown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 318 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
WALNUT CHICKEN STIR-FRY
This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour.
Provided by Karamia
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
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!
WALNUT CHICKEN
Provided by Food Network
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 13
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.
CHICKEN WALNUT STIR FRY
Make and share this Chicken Walnut Stir Fry recipe from Food.com.
Provided by jan007
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
WALNUT CHICKEN STIR-FRY
"As the holidays near, I fix meals that are simple, light and nutritious," writes Sharon /Fleming of Bogota, Colombia. "This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CHICKEN HONEY NUT STIR FRY
A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes
Provided by Robyn Webb
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
- In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 12.9 g, Cholesterol 69.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 529.3 mg, Sugar 7.4 g
CHINESE CHICKEN, BROCCOLI AND WALNUTS RECIPE - (4.5/5)
Provided by Sharmd
Number Of Ingredients 19
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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