Walnut Chicken With Lime Sauce Food

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 WITH LIME SAUCE

Steps:

• Salt and pepper chicken.
• Beat 2 egg whites.
• Dip chicken into egg whites, allow excess to drip off, then roll in walnuts. Place in a buttered baking dish.
• Bake at 350°F for 30-45 minutes, until chicken is cooked through.
• While chicken is cooking, melt butter and stir in flour.
• Add chicken broth, salt, and white pepper. Cook, stirring constantly, until mixture boils and begins to thicken.
• Beat egg yolks together with whole eggs. Stir the hot sauce into the eggs, stirring quickly.
• Return sauce to pan and cook over low heat until thickened, stirring constantly. Remove from heat and add grated lime peel and lime juice. Stir until well blended.
• To serve, top cooked chicken with lime sauce.

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

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:

• 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 WALNUT SAUCE

Steps:

• Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
• Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
• Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
• Walnut Chicken Salad
• When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.

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.

SAUTéED CHICKEN WITH WALNUT SAUCE

Steps:

• Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
• Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
• Serve the chicken hot or at room temperature with the sauce spooned over it.

CHICKEN WITH LIME SAUCE

Steps:

• Place each chicken breast half between 2 sheets of heavy duty plastic wrap and pound to 1/4 inch thickness using a meat mallet or small heavy skillet.
• Sprinkle with salt and pepper.
• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Add chicken ; cook 4 minutes on each side or until browned.
• Remove from pan ; keep warm.
• Add chicken broth, sugar , 2 tablespoons juice, and mustard to pan ; cook over medium heat, scraping pan to loosen browned bits.
• Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan ; stir well with whisk. Bring to a boil over medium-high heat ; cook 1 minute or until sauce thickens slightly.
• Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.
• Return chicken to pan ; simmer w minutes or until chicken is thoroughly heated.