Best Stir Fried Chicken With Wilted Spinach Tamari Walnuts Recipes

Walnut Chicken Stir-Fry image

Provided by Karamia

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
4 cups fresh broccoli florets
1 large sweet onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
hot cooked rice (optional)

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!

Brown Rice and Chicken Stir-Fry with Edamame and Walnuts image

Yield Makes 6 servings

Number Of Ingredients 11

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce
2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey
4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
2/3 cup chopped green onions
*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

Steps:

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

Chicken Walnut Stir-Fry image

Provided by Kathy D

Categories Chicken

Time 30m

Number Of Ingredients 11

5 Tbsp vegetable oil, divided
5 tsp soy sauce, low-sodium, divided
3 tsp cornstarch, divided
2 boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 c chicken broth, low-sodium
1/4 tsp ground ginger
1/4 tsp dried crushed red pepper
1 medium yellow onion, cut into 1 inch pieces
1-2 clove garlic, minced
1/2 lb broccoli florets, cut into 1 inch pieces
1/2 c walnuts, coarsely chopped

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!