Stir Fried Chicken With Walnuts Recipes

WALNUT CHICKEN STIR-FRY

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!

CHICKEN WALNUT STIR FRY

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

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.

STIR-FRIED WALNUT CHICKEN

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.

LEMON CHICKEN STIR-FRY WITH WALNUTS

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!

WALNUT CHICKEN STIR-FRY

Steps:

• In medium bowl, combine soy sauce, sherry, cornstarch, jelly.
• Stir in chicken and set aside.
• In a wok or large frying pan, heat 1 tblsp oil.
• Add walnuts and cook until golden, about 5 minutes, stirring frequently.
• Remove pan from heat, sprinkle nuts with sugar.
• Spoon walnuts onto paper towels to drain.
• Add 1/3 cup oil to hot pan; heat.
• Add green peppers and salt; cook, stirring quickly until tender-crisp, about 3 minutes.
• Spoon peppers into a bowl; set aside.
• Add onions to pan; cook until lightly browned but not burned.
• Add onions to bowl with peppers.
• Now cook the chicken mixture, stirring quickly and frequently, until tender, about 5 minutes.
• Return peppers and onions to pan, stir and heat through.
• Spoon mixture into a warm bowl; sprinkle walnuts over.
• Serve with rice.

CHICKEN WALNUT STIR-FRY

Steps:

• 1. Mix 1 T. oil, 2 t. soy sauce and 1 t. cornstarch together. Add the chicken pieces and stir to coat. Cover and refrigerate for 30 minutes.
• 2. Mix the chicken broth, ginger, 3 t. soy sauce and 2 t. cornstarch together and set aside.
• 3. Heat 4 T. oil in a wok or large non-stick skillet, over medium heat. Add the chicken mixture and crushed red pepper. Stir-fry until chicken is cooked through. Remove chicken to a plate.
• 4. Add onion and garlic to the pan. Stir-fry on medium-high until translucent.
• 5. Add the broccoli and stir-fry until tender.
• 6. Add chicken and broth mixture. Cook, stirring constantly, until thickened.
• 7. Stir in walnuts. It's ready to serve. I like to serve it over rice. Enjoy!

CHICKEN WALNUT SAUTE (STIR FRY)

Steps:

• Cut chicken into bite size pieces. Heat oil in skillet over medium heat. Add chicken and brown.
• Slice celery, mushrooms, and green onions, then add to stir fry pan with cooked chicken. Cook these vegetables for 3 minutes.
• Next add the snow peas, walnuts, and lemon zest. Cook until crisp-tender.
• Once all your vegetables are cooked and tender to your liking. Turn off the heat and add the lemon juice and soy sauce.
• Serve over rice.

WALNUT BROCCOLI STIR-FRY

Steps:

• Sauté onions and carrots with oil in a wok or large pot until onion is tender. • Add mushrooms, broccoli and nuts and stir for one or two minutes.
• Add the water, cover with a lid, and simmer for a few minutes until broccoli is bright green. Don't overcook. • Add soy sauce, salt and pepper, and cornstarch dissolved in cold water (to thicken the sauce).
• Serve with brown rice or whole-grain noodles.
• Variations: Be creative! Experiment with different combinations of fresh veggies, tofu, seeds or nuts. For more flavour, try adding ginger, garlic, or miso.
• Source: Source: Vegetarian Tastes of Toronto, p. 71.