Anyone have a recipe for Walnut Chicken?!
4 chicken breasts
1 tablespoon cornstarch
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon sugar, or sugar substitute
2 teaspoons soy sauce, divided
5 tablespoons cooking oil, divided
1/2 cup walnuts, coarsely chopped
1 cup ham, chopped
1/2 cup chicken broth, hot
Cut chicken into 1 1/2-inch squares. Mix cornstarch, 1/2 teaspoon salt, pepper, sugar (or sugar substitute), 1 teaspoon soy sauce, and 2 tablespoons oil. Add chicken and stir to coat evenly. Saute walnuts until golden in 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt. Heat remaining 4 tablespoons oil, add chicken mixture and ham, and stir fry for about 5 minutes. Stir in remaining 1 teaspoon soy sauce and hot chicken broth. Cook 1 minute longer and serve.
nfd?
Answers: Chinese Walnut Chicken
4 chicken breasts
1 tablespoon cornstarch
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 teaspoon sugar, or sugar substitute
2 teaspoons soy sauce, divided
5 tablespoons cooking oil, divided
1/2 cup walnuts, coarsely chopped
1 cup ham, chopped
1/2 cup chicken broth, hot
Cut chicken into 1 1/2-inch squares. Mix cornstarch, 1/2 teaspoon salt, pepper, sugar (or sugar substitute), 1 teaspoon soy sauce, and 2 tablespoons oil. Add chicken and stir to coat evenly. Saute walnuts until golden in 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt. Heat remaining 4 tablespoons oil, add chicken mixture and ham, and stir fry for about 5 minutes. Stir in remaining 1 teaspoon soy sauce and hot chicken broth. Cook 1 minute longer and serve.
nfd?
Ingredients
2 teaspoons olive oil
4 boneless skinless chicken breasts
1/2 cup chopped onions
1 clove garlic , minced
1/2 cup chopped walnuts
2 tablespoons flour
1/2 teaspoon cinnamon
1 pinch red pepper flakes
1 (14 ounce) can chicken broth
1/2 cup chopped parsley
1 tablespoon white wine vinegar
salt and pepper
2 cups cooked rice
Directions
1heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
2add onions and garlic to pan, cook for 2 minutes.
3add walnuts, cook for 1 minute.
4add flour, cinnamon, red pepper flakes, stirring.
5add broth, stir to mix well.
6return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
7stir in parsley, salt, pepper, vinegar.
8serve over rice.
http://southernfood.about.com/od/skillet...
try this
WALNUT CHICKEN SALAD
4 c. cubed, cooked chicken
1 1/3 c. chopped toasted walnuts
1/2 c. finely chopped celery
1/4 c. chopped green onions
1/4 c. raisins
1/2 c. mayonnaise
1/4 c. lemon juice
1/4 c. chutney, chopped
1/2 tsp. salt
Lettuce leaves
8 carrot curls
16 slices tomato
16 slices pineapple
Additional mayonnaise (opt.)
8 toasted walnut halves (opt.)
Combine first 5 ingredients in a large bowl. Combine 1/2 cup mayonnaise, lemon juice, chutney and salt; stir well. Pour over chicken mixture; toss gently. Cover and chill at least 2 hours.
Arrange lettuce leaves on 8 individual plates; place carrot curls and 2 slices each of tomato and pineapple on lettuce. Spoon about 3/4 cup chicken mixture to the side of fruit. If desired, top each serving with a dollop of mayonnaise and a walnut half. Yield: 8 servings.
OR
SWEET AND SOUR WALNUT CHICKEN
2 whole chicken breasts, split in half, boned and skinned
2 tbsp. cornstarch
1/3 c. vegetable oil
1 red bell pepper, 1 inch pieces
2 green onions, sliced
1 (6 oz.) pkg. Chinese pea pods
1 (10 oz.) jar sweet and sour sauce
1 sm. can pineapple chunks
1 c. lightly packed, shredded Romaine lettuce
1 c. walnuts
Cut chicken into 1-inch square pieces. Place in bowl, add cornstarch, toss. Cook for 3 minutes in hot oil, stirring constantly. Add onion and pepper. Cook 5 minutes. Add pea pods, sweet and sour sauce and pineapple. Heat through. Stir in Romaine and walnuts. Serve with cooked rice. Serves 4 to 6.
OR
MEDITERRANEAN WALNUT CHICKEN
1 (3 lb.) fryer or chicken breasts
2 tbsp. butter or olive oil
1 tsp. seasoned salt
Lots of onion powder
1 tsp. oregano or sweet basil
1 (12 oz.) can frozen pineapple orange concentrate
1 c. dry vermouth
1 tbsp. cornstarch
1/4 c. water
1/4 c. chopped onion
1/2 c. chopped walnuts
Saute' chicken in butter until brown. Sprinkle with seasoned salt and either oregano or basil. Add frozen concentrate and vermouth, blending into the pan and its juices. Cover and simmer 30 minutes.
Blend cornstarch and water, stir into pan juices until slightly thickened.
Place breasts and juices into a 9 x 13 inch baking dish. Sprinkle with onions and previously toasted walnuts. Bake an additional 15 minutes.
JM
I think I saw what you're looking for in this free recipe ebook.