Chicken And Walnuts Food

WALNUT CHICKEN

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.

ROASTED CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
• Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
• When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

WALNUT-CRUSTED CHICKEN BREAST

Steps:

• Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
• Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
• Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
• Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
• Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

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.

WALNUT CHICKEN

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.

CHICKEN WITH A MUSHROOM AND WALNUT SAUCE

Steps:

• Salt and Pepper the chicken.
• I like to add a little homemade Essence to this, or paprika.
• Then dredge your chicken into the crumbs.
• Bake the chicken at 350* for about 15 minutes until you lose the pink.
• Of course, this will take longer if your chicken are larger.
• Cut the chicken diagonally in strips when done.
• Keep each piece relatively together as one and hot until you are ready with the sauce.
• Place the chicken on top of the pasta.
• The following sauce will cover all.
• Heat 2 Tblsp. oil in a large skillet where you will saute the mushrooms and the walnuts.
• Let the mushrooms reach a nice golden color.
• Add the cream and continue stirring until the mixture begins to thicken approximately 5 min.
• Turn your heat down to warm.
• When the sauce slows and stops simmering, add pepper and cheeses.
• Stir until the sauce is smooth, but do not boil.
• Serve this sauce over your chicken and pasta.
• Don't forget your parsley sprig for that added touch.
• I like mint sprigs too.
• I've even made this with veal cutlets, and the sauce is very good with it.
• Very versatile-- can be elegant or just plain.
• Serve with a variety of vegies, I like a broccoli asst.
• ,and a pasta, or potato etc.

CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS

Steps:

• Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
• If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
• For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
• Do all cooking in a wok if you can.
• Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
• Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
• Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
• Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
• Add first set of chicken pieces to second set of pieces.
• When chicken is hot, add soy sauce mixture.
• Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
• Stir well.
• When mixture thickens (just a bit) add vegetables.
• Stir thoroughly and warm through. Might take a minute, covered.
• Serve over rice.

SLIVERED CHICKEN AND WALNUTS

Steps:

• Prepare cooking sauce and set aside.
• Mix chicken pieces with soy sauce and cornstarch and set aside.
• Pour oil into wok and preheat at HI for 3 minutes. When oil is hot, add walnuts and stir fry until brown (1 minute) remove walnuts and set aside.
• Add chicken to oil and stir fry until chicken is opaque (3 minutes); remove and set aside.
• Add celery, green peppers, and carrots first with a bit of water (I add a little extra oil here too).
• Add in onions and ginger. Stir fry all veggies until tender crisp.
• Add back chicken and walnuts and add in cooking sauce. Stir fry mixing together well for another minute.
• Serve over rice.

SHREDDED CHICKEN AND WALNUT SAUCE

Steps:

• In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not.
• Strain through cheesecloth or a fine strainer and set chicken aside to cool.
• Boil the water stock down until you have 1 1/2 cups.
• Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces.
• In a food processor or blender, blend the walnuts, onions and cooled, reduced stock.
• Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper.
• Blend to a smooth paste.
• Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine.
• Garnish with the remaining paprika and sliced black olives.
• Particularly nice served with fresh fruit.

CHICKEN AND WALNUTS

Steps:

• In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil.
• stir-fry green pepper& green onions in hot
• Remove.oil for 2 minutes or till crisp& tender.
• Stir-fry walnuts for 2 minutes (you may need to add more oil at this point).
• Remove.
• Add half the chicken to hot wok; stir-fry 2 minutes.
• Remove.
• Stir-fry remaining chicken 2 minutes.
• Return all chicken to wok.
• Stir in soy mixture into chicken.
• Cook& stir till thickened and bubbly.
• Stir in veggies.
• Cover and cook 1 minute more.
• Serve with rice.

WALNUT CHICKEN

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.

HERBED CHICKEN AND WALNUTS OVER PASTA

Steps:

• Bring a large pot of salted water to a boil, add pasta, and bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. In a skillet heat oil, add onions and cook for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook until heated through and chicken is cooked. Now remove skillet from heat and stir in yogurt. Season to taste with salt and freshly ground pepper. Drain, pat dry and transfer pasta to a serving dish. Add sauce and toss to combine. Serve immediately.