Stir Fried Chicken With Wilted Spinach Tamari Walnuts Food

SPINACH STIR FRY WITH GARLIC

Steps:

• Heat oil in a wok or large skillet over medium high heat. Add garlic and cook 1 minutes. Add spinach, soy sauce, vinegar and sugar; stir fry 2 minutes until spinach begins to wilt.
• Sprinkle with sesame seeds and serve.

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.

NOODLE PANCAKE WITH STIR-FRIED BROCCOLI AND TAMARI WALNUTS

Steps:

• Tamari Walnuts:.
• To make the tamari walnuts, heat the oil in a medium skillet. Add the walnuts and stir-fry until fragrent, about 10 seconds. Sprinkle with tamari or soy sauce and stir-fry until coated and crisp, about 20 seconds. Do not overcook. Spoon onto a plate to cool.
• Pancake and Broccoli:.
• Cook the noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, rinse with cold water, and drain again.
• Place the noodles on a clean kitchen towel and blot to remove excess moisture. Return noodles to cooking pot and toss with 1 t sesame oil. Set aside.
• In a small bowl, stir the remaining teaspoon sesame oil, rice vinegar, hoisin sauce, soy sauce, sugar, cornstarch and salt until smooth. Set aside.
• Select two large heavy skillets, or a skillet and a wok. Heat 3 T oil in each pan.
• Add the noodles to the skillet, arranging them in a uniform layer. Cover and cook over med-high heat 5 to 6 minutes, shaking skillet occasionally to prevent sticking.
• To the wok or second skillet, add the ginger, garlic and red pepper. Stir-fry until fragrent, about 20 seconds, taking care not to burn the garlic. Addd the broccoli and stiry fry until coated with the oil and sesasonings. Cover and cook over med heat until crisp-tender, about 4 minutes. Add the sauce mixture and stir to coat. Stir-fry over med heat until thickened, about 3 minutes.
• When the noodle pancake is browned and crisped on one side, place a large platter or lid on top of skillet and carefully invert so that pancake is crisp-side up on plate. Slide the pancake, crisp side up, back into the skillet and brown the other side, covered, over med-high heat about 3 minutes.
• To serve, transfer the moodle pancake to a platter. Spoon the broccoli mixture on top and sprinkle with the tamari walnuts. Use a large spatula to cut into wedges and serve immediately.
• For Vegan option use eggless pasta.

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!

QUINOA, SPINACH AND WALNUT STIR FRY

Steps:

• Place quinoa in a bowl, cover with water, drain well.
• In a skillet, heat oil over medium heat. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in garlic and cook stirring another minute. Stir in salt and 2 cups water. Bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until water is absorbed.
• Stir in spinach and tomatoes. Cook over medium heat for one minute or until spinach is wilted.
• Stir in walnuts and cheese.
• Garnish with basil if desired.

QUINOA STIR FRY WITH SPINACH & WALNUTS

Steps:

• Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
• Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
• Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
• When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.

STIR-FRIED CHICKEN WITH WILTED SPINACH & TAMARI WALNUTS

Steps:

• To marinate chicken: Combine 2 teaspoons tamari (or soy sauce), 2 teaspoons rice wine (or sherry), 2 teaspoons honey and 1/2 teaspoon sesame oil in a medium bowl. Add chicken and toss to coat. Cover and refrigerate until ready to cook. Place walnuts in a small skillet; heat over medium heat until hot. Drizzle with tamari (or soy sauce) and stir until the nuts are coated and the pan is dry, about 1 minute. Transfer to a bowl to cool. To prepare stir-fry: Stir cornstarch, 1 tablespoon tamari (or soy sauce), 1 tablespoon rice wine (or sherry) and 1/2 teaspoon sesame oil in a small bowl until smooth; set stir-fry sauce aside. Heat 1 teaspoon canola oil in a large nonstick skillet or wok over medium-high heat. Add half the chicken, a few pieces at a time, and stir-fry, turning up the heat as necessary to maintain a steady sizzle, until the chicken is no longer pink in the center, 2 to 3 minutes. Transfer the chicken and any juices in the pan to a plate. Repeat with another teaspoon oil and the remaining chicken; transfer to the plate. Add the remaining 1 teaspoon oil to the hot pan and heat briefly over medium-high heat. Add bell pepper and stir-fry for 1 minute. Add ginger and garlic; stir-fry for 20 seconds. Add spinach, about half at a time, turning to combine with the seasonings. Cover and cook just until wilted, 30 to 60 seconds. Add the reserved chicken (and any accumulated juices) to the pan, along with scallions. Stir the sauce and add it to the pan; stir-fry over high heat until the sauce has thickened, 30 to 60 seconds. Serve immediately, sprinkled with Tamari Walnuts.