Walnut Chicken Chinese Style Food

MOM'S CHINESE WALNUT CHICKEN

Steps:

• Make sure to start your rice before starting the Walnut Chicken!
• Cut chicken into half-inch pieces.
• Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
• Add the sugar, garlic and ginger powder and mix.
• Add the chicken and stir to coat. Put aside.
• Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
• Move the walnuts to a separate bowl.
• Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
• Add the nuts to the chicken and stir-fry for a couple more minutes.
• Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
• If more sauce is desired, just add additional water and heat.
• Serve hot with rice.

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.

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.

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.

CHINESE WALNUT CHICKEN

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.

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!

CORAL CHICKEN OR WALNUT CHICKEN

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.