Best Stir Fried Chicken With Walnuts Recipes

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 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 WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS

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 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.

AL & TIPPER GORE'S CHINESE CHICKEN WITH WALNUTS

Steps:

• Mix the soy sauce with the water, then blend in the cornstarch. Stir in the wine, sugar, ginger, red pepper and salt.
• Preheat a wok or large fry pan over high head. Add 2 teaspoons of vegetable oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir fry for 1-2 minutes or until golden brown. Remove.
• Add the rest of the oil and stir fry the chicken. (You may need to add more oil or some stock if the pan is dry.)
• Once the chicken is no longer pink, add the soy sauce mixture. Then stir in the vegetables and walnuts, cover and cook until heated through.

CHICKEN WALNUT STIR-FRY

Steps:

• 1. Mix 1 T. oil, 2 t. soy sauce and 1 t. cornstarch together. Add the chicken pieces and stir to coat. Cover and refrigerate for 30 minutes.
• 2. Mix the chicken broth, ginger, 3 t. soy sauce and 2 t. cornstarch together and set aside.
• 3. Heat 4 T. oil in a wok or large non-stick skillet, over medium heat. Add the chicken mixture and crushed red pepper. Stir-fry until chicken is cooked through. Remove chicken to a plate.
• 4. Add onion and garlic to the pan. Stir-fry on medium-high until translucent.
• 5. Add the broccoli and stir-fry until tender.
• 6. Add chicken and broth mixture. Cook, stirring constantly, until thickened.
• 7. Stir in walnuts. It's ready to serve. I like to serve it over rice. Enjoy!