Walnut Chicken Stir Fry Recipes

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.

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!

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!

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.