Lemon Chicken Stir Fry With Walnuts Recipes

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LEMON CHICKEN STIR-FRY WITH WALNUTS



Lemon Chicken Stir-Fry with walnuts image

Make and share this Lemon Chicken Stir-Fry with walnuts recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

300 g boneless skinless chicken breasts, sliced
1 clove garlic, crushed
1 red bell pepper
1 yellow bell pepper
3/4 tablespoon fresh lemongrass, chopped
1 onion, sliced
2 tablespoons walnuts, halved
2 tablespoons lemon juice
1 teaspoon fresh lemon rind, grated
1/2 small chicken stock cube, crumbled
2 tablespoons soya sauce
1 sprig rosemary
salt

Steps:

  • In a non-stick wok, cook the chicken until browned all over.
  • Remove and keep warm in a bowl.
  • Add onions, bell peppers' and lemon grass.
  • Cook until veggies are crisp tender.
  • Add walnuts, stir-fry for a minute or two, add chicken, lime juice, sauce, rind, stock cube and garlic and rosemary.
  • Stir-fry until it has heated through.
  • Serve hot!

Nutrition Facts : Calories 297.2, Fat 7.1, SaturatedFat 1, Cholesterol 87.2, Sodium 1396.4, Carbohydrate 19.7, Fiber 3.6, Sugar 5.8, Protein 40

STIR-FRIED WALNUT CHICKEN



Stir-Fried Walnut Chicken image

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

1 teaspoon plus 3 tablespoons cornstarch, divided
2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons grated fresh gingerroot
5 teaspoons canola oil, divided
1 medium onion, quartered
1 garlic clove, minced
1 medium sweet red pepper, julienned
1/2 cup fresh broccoli florets
1/2 cup chopped carrot
1 can (8 ounces) sliced water chestnuts, drained
3 cups cooked long grain rice
1/4 cup chopped walnuts, toasted

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



Walnut Chicken Stir-Fry image

"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

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced-sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
4 cups fresh broccoli florets
1 large onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
Hot cooked rice, optional

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 :

WALNUT CHICKEN STIR-FRY



Walnut Chicken Stir-Fry image

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

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
4 cups fresh broccoli florets
1 large sweet onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
hot cooked rice (optional)

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!

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