Best 6 Stir Fried Walnut Chicken Recipes

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 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!

WALNUT CHICKEN STIR-FRY

Steps:

• In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour., In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender., Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired.

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.

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 CHICKEN AND WALNUTS

Steps:

• 1. Skin and bone chicken dice in 3/4- to 1-inch cubes. Combine cornstarch, salt and sherry. Add to chicken and toss gently to coat. Let stand 15 minutes, turning occasionally. 2. Dice bamboo shoots. Mince ginger root. 3. Blanch walnuts. Heat oil and deep-fry walnuts until golden (see HOW-TO, _Walnuts: To toast). Drain on paper toweling. 4. Heat remaining oil. Add ginger root and stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). 5. Add bamboo shoots stir-fry 1 minute more. 6. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 7. Stir in walnuts only to heat through. Serve at once. VARIATIONS: * For the walnuts, substitute cashew nuts. * For the bamboo shoots, substitute any of the following vegetables, diced: 1/2 cup mushrooms, 1/2 cup celery, 6 water chestnuts or 1 medium onion. * In step 1, add to the cornstarch mixture 1 teaspoon soy sauce. Or substitute the following mixture: 1/4 teaspoon each of salt, pepper, sugar and oil 1/2 teaspoon cornstarch and 1 teaspoon soy sauce. * In step 1, toss the chicken in a mixture of 1 tablespoon soy sauce, 3 tablespoons sherry, 1/2 teaspoon sugar and 1/2 teaspoon salt. Let stand 30 minutes, turning occasionally. Then drain, reserving marinade. Before stir-frying, dredge chicken lightly in cornstarch then dip in beaten egg. Add the reserved marinade with the stock in step 6. * In step 7, add 1 slice smoked ham, diced in 1-inch cubes. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.