Chinese Walnut Chicken Recipes
CHINESE HONEY CHICKEN
Chinese Honey Chicken is a light and crispy tempura battered chicken dish tossed with a sweetened honey sauce made with just 6 total ingredients in 20 minutes!
Provided by Sabrina Snyder
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- In a large bowl add the egg whites and whisk until foamy (1-2 minutes) before whisking in the cornstarch and water until combined and finally folding in the chicken.
- Heat three inches of oil on medium-high heat (to 350 degrees) in a large pot and add the chicken pieces in 2 batches frying until golden brown, about 2-3 minutes per batch.
- In a large bowl mix the mayonnaise, honey and sweetened condensed milk then toss the just fried chicken into it just before serving.
Nutrition Facts : Calories 349 kcal, Carbohydrate 30 g, Protein 19 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 58 mg, Sodium 253 mg, Sugar 15 g, ServingSize 1 serving
WALNUT CHICKEN
This recipe was found on the net and posted by request. Original recipe was from Helen Chen's "Peking Cuisine". You can also use shrimp in place of chicken.
Provided by Diana Adcock
Categories Chicken
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Add marinade ingredients to chicken and mix well.
- Marinate for 10 minutes.
- While marinating chicken mix together the sauce ingredients.
- Set aside.
- Heat wok on high with the oil.
- Add the garlic and stir for a few seconds.
- Add the chicken and cook to 80% done.
- Reduce heat to medium and add the sauce, giving it a good stir.
- Cook for 1 minute.
- Add the walnuts and sesame oil.
- Cook for 1 minute more.
- Remove from heat and serve with rice and veggies.
MOM'S CHINESE WALNUT CHICKEN
This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).
Provided by Lowfat Linda
Categories Chicken Breast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 389.4, Fat 21.4, SaturatedFat 2.6, Cholesterol 87.8, Sodium 1775.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.1, Protein 41.2
CHINESE FRIED WALNUTS
I am always asked to bring these walnuts whenever we have a get together with family or friends. They are perfect on tables at a bridal or baby shower, and no one can ever figure out how they are made. Very addicting!
Provided by Valerie
Categories Appetizers and Snacks
Time 45m
Yield 12
Number Of Ingredients 4
Steps:
- Place walnuts in a medium stock pot. Cover with water and boil for 2 minutes. Strain, but do not rinse. Transfer to a bowl, and toss with sugar while still hot until well coated.
- Heat 3 inches of oil in a large saucepan over medium-high heat. When oil appears to shimmer, fry 1 nut to test for heat. Nut should begin to sizzle immediately. Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered. Toss nuts before each batch, and repeat. Using a slotted spoon, transfer each batch to a cookie sheet to cool. Season to taste with salt, and break apart when cool.
Nutrition Facts : Calories 474 calories, Carbohydrate 21.9 g, Fat 43 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 4.7 g, Sodium 194.5 mg, Sugar 17.6 g
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- In a saucepan on medium high heat add the sugar and allow to melt. You don't need to touch it. Once it is just melted add in all the walnuts and stir/toss the pan around so all the walnuts are coated. Pour the contents in one layer onto a sheet of parchment paper and let cool.
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- On medium-high heat, preheat a deep 9-inch skillet with the butter. Season the chicken breasts with salt, pepper, garlic powder and oregano on both sides. Start searing the chicken for about 5 minutes per side until slightly golden, but not cooked all the way through.
- Add the extra tablespoon of butter to the skillet along with the garlic and walnuts. Sauté the mixture for a minute and add in the herb, and sauté for another minute. Add in the stock and cream and bring the mixture to a boil by increasing the heat to medium-high.
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- Sift the cake flour, baking soda and baking powder together and set aside. Mix the butter, sugar, and salt in a large mixing bowl, stir thoroughly until the mixture is creamed. Now add the flour mixture to the butter mixture along with the finely chopped walnuts. Beat the egg, put aside 2 teaspoons of the beaten egg and add the rest to the dough mixture. Work the mixture into a dough ball. You can do this by hand or with an electric mixer. Just note that the dough might be lightly crumbly, but it should come together when you take the time and work it into a ball.
- Line a baking sheet with parchment paper. On a clean surface, divide the dough into 12 equal pieces and roll each into a ball, position them on the baking sheet a couple inches apart. All of the cookies should fit onto one pan.
- Take the walnut halves and gently press one into each cookie. Let the cookies rest for 15 to 20 minutes while covered with a clean kitchen towel.
- While that’s happening, preheat the oven to 350 degrees F. Once the dough is done resting, brush each with the beaten egg that you put aside and then bake for 20 minutes. Turn off the oven and let the cookies sit inside the oven for another 5 minutes before taking them out. Let cool and enjoy!
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