Crispy Walnut Chicken Food

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WALNUT CHICKEN



walnut chicken image

Make and share this walnut chicken recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
4 boneless skinless chicken breasts
1/2 cup chopped onion
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

Steps:

  • heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
  • add onions and garlic to pan, cook for 2 minutes.
  • add walnuts, cook for 1 minute.
  • add flour, cinnamon, red pepper flakes, stirring.
  • add broth, stir to mix well.
  • return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
  • stir in parsley, salt, pepper, vinegar.
  • serve over rice.

CHINESE HONEY CHICKEN



Chinese Honey Chicken image

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

4 large egg whites
3/4 cup cornstarch ((or Mochiko Sweet Rice Flour))
1/3 cup water
1 pound chicken breast (, cut into 1 inch thin chunks)
vegetable oil (, for frying)
1/2 cup mayonnaise
1/4 cup honey
2 tablespoons sweetened condensed milk

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 WITH MUSHROOMS IN CREAMY MUSTARD SAUCE



Walnut Chicken With Mushrooms in Creamy Mustard Sauce image

This is a recipe I came up with after trying several mustard sauces. I added walnuts to enhance the chicken flavor, and I added garlic to the mustard sauce for a bit of added flavor. I actually prefer this with more walnuts than is listed below. But the amount listed below is what is preferred by most people for whom I've made this particular dish. I hope you like it.

Provided by Northwestgal

Categories     Chicken Breast

Time 1h10m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 cup low sodium chicken broth, divided
1/2 cup finely chopped walnuts, divided
4 teaspoons minced garlic, divided
2 teaspoons basil or 2 teaspoons other herbs
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
8 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon Dijon mustard
1/2-1 cup light cream
1 green onions, chopped or 1 scallion

Steps:

  • Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
  • Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
  • Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
  • When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
  • In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
  • Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
  • Sprinkle chopped green onions (scallions) over the top, if desired.
  • NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

Nutrition Facts : Calories 340.8, Fat 20.4, SaturatedFat 6.9, Cholesterol 95.9, Sodium 755, Carbohydrate 7.5, Fiber 2, Sugar 1.7, Protein 33.7

WALNUT-CRUSTED CHICKEN BREASTS



Walnut-Crusted Chicken Breasts image

Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

2 slices whole-wheat bread, dried
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving
Seasonal green salad

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
  • Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
  • In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
  • Serve chicken with lemon slices and green salad.

Nutrition Facts : Calories 388 g, Fat 16 g, Protein 50 g

CRISPY WALNUT CHICKEN



Crispy Walnut Chicken image

Make and share this Crispy Walnut Chicken recipe from Food.com.

Provided by Renea

Categories     Chicken Breast

Time 1h15m

Yield 1 serving(s)

Number Of Ingredients 6

1 1/2 cups crispy rice cereal (check ingredients for gluten free if needed)
1/4 cup butter, melted
1/4 cup walnuts
1/4 teaspoon salt and pepper
1 teaspoon garlic powder or 1 teaspoon any garlic and herb seasoning
4 chicken breasts

Steps:

  • Place cereal and walnuts in processor and ground finely then place in shallow dish.
  • Combine butter, garlic, salt and pepper in shallow dish.
  • Dredge chicken in butter mixture then in cereal to coat.
  • Place chicken in baking dish.
  • Pour remaining butter mixture over chicken.
  • Bake for 1 hour at 350 degrees.

WALNUT CHICKEN



Walnut Chicken image

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

1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
2 teaspoons rice wine
1/2 teaspoon grated fresh ginger
2 teaspoons cornstarch
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons water
4 tablespoons vegetable oil
2 garlic cloves, crushed
3 ounces walnut halves, toasted
3 -5 drops sesame oil

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.

WALNUT CHICKEN



Walnut Chicken image

Provided by Food Network

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
1/2 cup teriyaki sauce
1 tablespoon dry sherry
3 tablespoons soy sauce
10 tablespoons brown sugar
12 drops liquid garlic
3 teaspoons powdered ginger
6 teaspoons cornstarch
2 cups water
12 pieces skinned chicken breasts
4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
1 tablespoon butter
1/2 pound whole walnuts halves

Steps:

  • Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
  • In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
  • Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
  • Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
  • Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.

WALNUT CHICKEN WITH LIME SAUCE



Walnut Chicken With Lime Sauce image

Make and share this Walnut Chicken With Lime Sauce recipe from Food.com.

Provided by loof751

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken breasts
2 egg whites
1 cup finely chopped walnuts
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1/4 teaspoon salt
1 dash white pepper
2 egg yolks
2 whole eggs
1/2 teaspoon lime zest
2 tablespoons fresh lime juice

Steps:

  • Salt and pepper chicken.
  • Beat 2 egg whites.
  • Dip chicken into egg whites, allow excess to drip off, then roll in walnuts. Place in a buttered baking dish.
  • Bake at 350°F for 30-45 minutes, until chicken is cooked through.
  • While chicken is cooking, melt butter and stir in flour.
  • Add chicken broth, salt, and white pepper. Cook, stirring constantly, until mixture boils and begins to thicken.
  • Beat egg yolks together with whole eggs. Stir the hot sauce into the eggs, stirring quickly.
  • Return sauce to pan and cook over low heat until thickened, stirring constantly. Remove from heat and add grated lime peel and lime juice. Stir until well blended.
  • To serve, top cooked chicken with lime sauce.

Nutrition Facts : Calories 355.1, Fat 21.3, SaturatedFat 5.1, Cholesterol 212.1, Sodium 372.6, Carbohydrate 5.6, Fiber 1.4, Sugar 0.9, Protein 35.5

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From recipes.heart.org


CRISPY WALNUT CHICKEN RECIPES
CRISPY WALNUT CHICKEN. Make and share this Crispy Walnut Chicken recipe from Food.com. Provided by Renea. Categories Chicken Breast. Time 1h15m. Yield 1 serving(s) Number Of Ingredients 6. Ingredients; 1 1/2 cups crispy rice cereal (check ingredients for gluten free if needed) 1/4 cup butter, melted : 1/4 cup walnuts: 1/4 teaspoon salt and ...
From tfrecipes.com


CRISPY CHICKEN BREAST IN THE NINJA FOODI RECIPES
Ninja Foodi Air Fry Chicken Breast Recipes. 9 hours ago Tfrecipes.com View All . 2021-04-07 · Before air fryers, crispy chicken wings could only happen with deep frying. But, this 30-minute Ninja Foodi Air Fryer Fried Chicken Wings recipe uses a drizzle of oil and an easy seasoning mix to make fried chicken wings without covering them in breading or oil. Includes tips to make …
From tfrecipes.com


CRISPY WALNUT CHICKEN - RECIPE | COOKS.COM
CRISPY WALNUT CHICKEN : 3 c. crispy rice cereal 1/2 c. walnuts 1/2 c. butter, melted 1 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. pepper 3 lb. chicken pieces, skinned. Position knife blade in food processor bowl. Add cereal and walnuts; top with cover, and process until crumbs are fine. Set aside. Combine butter, garlic powder, salt and pepper; stir well. Dredge chicken in butter …
From cooks.com


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