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.
CORAL CHICKEN OR WALNUT CHICKEN
Make and share this Coral Chicken or Walnut Chicken recipe from Food.com.
Provided by myslys
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put chicken strips in medium bowl, then add beaten egg whites and salt. Mix to coat chicken, then set aside for 10 minutes.
- After 10 minutes, toss chicken pieces in water chestnut starch. Dust off excess starch. Set aside.
- Rinse walnuts in water, then toss in honey and mix well.
- Using wok or deep skillet, add enough oil so that you will be able to deep-fry first the nuts and then the chicken. Heat oil to 350 degrees.
- Add walnuts to oil and fry until they turn golden brown, stirring regularly. This will take just 1 to 2 minutes.
- Remove walnuts from oil and drain on paper towels.
- To hot oil add chicken. Cook, turning occasionally, until chicken is cooked through, about 3 minutes.
- In medium saucepan, combine mayonnaise, sweetened condensed milk and 2% milk. Cook over low heat, stirring constantly. Sauce is done when it starts to bubble.
- Put chicken in large bowl. Pour hot sauce over chicken pieces and mix well.
- To serve: Divide chicken pieces among 4 serving plates. Top each serving with walnuts. Garnish with vegetables if desired. Makes 4 servings.
Nutrition Facts : Calories 786.7, Fat 51.5, SaturatedFat 9.1, Cholesterol 96.9, Sodium 845.8, Carbohydrate 53.3, Fiber 2, Sugar 39.8, Protein 33
CHINESE WALNUT CHICKEN
Make and share this Chinese Walnut Chicken recipe from Food.com.
Provided by AbbaGav
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into slivers (1 inch by 1/4 inch).
- Stir together soy sauce, wine, vinegar, ginger and garlic. Add the chicken pieces, mix so the chicken is coated with the marinade and let stand for at least 15 minutes.
- Add oil to wok over high heat. When oil is hot, add the walnut pieces. Toss until the color changes, less than a minute. Set aside.
- Add the scallions to the rest of the oil and fry briefly until the color brightens. Set aside.
- Add the chicken to the pan, reserving the marinade. Stir-fry until opaque, 1-2 minutes.
- Add the stock and the reserved marinade and bring the mixture to a boil. Stir the cornstarch in the water so it is evenly dissolved and add it to the mix along with the scallions. Cook and stir until the sauce is thickened.
- Serve with the walnuts.
Nutrition Facts : Calories 287.7, Fat 19.1, SaturatedFat 3.5, Cholesterol 54.5, Sodium 782.9, Carbohydrate 7.1, Fiber 1.1, Sugar 1.4, Protein 21.4
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
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
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.
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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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