Best Chicken With Walnuts Bell Peppers Capsicum And Green Onions Recipes

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CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS



Chicken With Walnuts, Bell Peppers (Capsicum) and Green Onions image

Twenty-plus years ago, a sister introduced me to this recipe -- from a 1977 Better Homes and Gardens Oriental Cookbook. The original version (which my sister follows faithfully) is very similar to Kimke's Recipe #31632. Here is my version, which I think is different enough to be sent in and enjoyed. It is saucier. Also, our past exchange students want to refer to my version.

Provided by Leggy Peggy

Categories     Poultry

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/4 lbs chicken breasts, diced into one-inch pieces (I have made this with chicken thigh meat and it works fine)
2 large green bell peppers, diced into one-inch pieces (red peppers are okay if that is what you have)
10 green onions, chopped into one-inch slices (use white and green bits)
1 1/4 cups walnuts, halves broken in half again (or more)
9 tablespoons soy sauce
6 tablespoons dry sherry or 6 tablespoons water
5 teaspoons cornstarch (cornflour)
2 tablespoons water
1 tablespoon fresh ginger, chopped finely
1/4 teaspoon red chili pepper flakes
1 teaspoon sugar (use more if you like sweet)
2 -4 tablespoons vegetable oil

Steps:

  • Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
  • If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
  • For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
  • Do all cooking in a wok if you can.
  • Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
  • Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
  • Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
  • Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
  • Add first set of chicken pieces to second set of pieces.
  • When chicken is hot, add soy sauce mixture.
  • Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
  • Stir well.
  • When mixture thickens (just a bit) add vegetables.
  • Stir thoroughly and warm through. Might take a minute, covered.
  • Serve over rice.

CHICKEN STIR-FRY WITH MIXED PEPPERS



Chicken Stir-Fry With Mixed Peppers image

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is "velveted" before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 12

1 pound boneless, skinless chicken breast, cut across the grain in 1/4-inch thick slices
1 tablespoon egg white, lightly beaten
2 teaspoons cornstarch
1 1/2 teaspoons plus 1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
2 tablespoons hoisin sauce
1 teaspoon low sodium soy sauce
2 tablespoons peanut oil, rice bran oil or canola oil
1 tablespoon minced ginger
2 fat garlic cloves, minced
1 pound green peppers, with at least one of them a hot pepper such as an Anaheim
1/4 cup cashew pieces

Steps:

  • In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
  • Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
  • Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
  • Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN AND WALNUTS



Chicken and Walnuts image

This is one of my all-time favorite foods. I first had it at my best friends house in high school over 20 years ago. Her mother gave me the recipe and I have been making it ever since. I don't even like green peppers and I love them in this recipe. It is easy and the sauce is divine! For non-soy sauce/salt lovers--don't even try this recipe. The sauce is wonderful if you like the salty flavor of soy sauce, which obviously I do. For those that want a bland, non-salty light sauce, this is NOT the recipe for you! Look elsewhere! Enjoy!

Provided by Kimke

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs chicken, cut into 1 inch pieces
4 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons dry sherry
2 teaspoons ginger, if you like more ginger (or more, I use fresh but dry works in a pinch but fresh is better)
1 teaspoon sugar
1 teaspoon crushed red pepper flakes
2 tablespoons cooking oil (or more)
2 green peppers
8 green onions
1 cup walnut halves

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.

Nutrition Facts : Calories 555.3, Fat 41.7, SaturatedFat 7.2, Cholesterol 77.6, Sodium 1087.7, Carbohydrate 15.2, Fiber 4.1, Sugar 4.7, Protein 26.8

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