Best Walnut Chicken Stir Fry Recipes

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WALNUT CHICKEN STIR-FRY



Walnut Chicken Stir-Fry image

"As the holidays near, I fix meals that are simple, light and nutritious," writes Sharon /Fleming of Bogota, Colombia. "This is one of our favorites. I keep cut-up veggies in the fridge for snacks...they're handy for tossing into stir-fries like this."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

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 pound boneless skinless chicken breasts, cut into 1-inch cubes
4 cups fresh broccoli florets
1 large onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
Hot cooked rice, optional

Steps:

  • In a large resealable plastic bag, combine 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes to 1 hour., In a large nonstick skillet or wok, stir-fry chicken and marinade in remaining oil until chicken is no longer pink. Remove chicken with slotted spoon and keep warm. In the same skillet, stir-fry broccoli for 8 minutes. Add onion and red pepper; stir fry 6-8 minutes longer or until vegetables are crisp-tender., Return chicken to the skillet. Combine remaining cornstarch and water until smooth. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice is desired.

Nutrition Facts :

WALNUT CHICKEN STIR-FRY



Walnut Chicken Stir-Fry image

This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour.

Provided by Karamia

Categories     One Dish Meal

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!

CHICKEN WALNUT STIR-FRY



Chicken Walnut Stir-Fry image

My family loves this easy stir-fry. I serve it over brown rice. Cook time does not include 30 minute marinating time. Enjoy!

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!

CHICKEN WALNUT STIR FRY



Chicken Walnut Stir Fry image

Make and share this Chicken Walnut Stir Fry recipe from Food.com.

Provided by jan007

Categories     Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons oil
4 ounces walnuts
2 lbs boneless chicken breasts
4 ounces mushrooms, quartered
4 green onions
2 cloves garlic, minced
1 tablespoon sherry wine
2 tablespoons soy sauce
1 teaspoon brown sugar

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.

CHICKEN WALNUT SAUTE (STIR FRY)



Chicken Walnut Saute (Stir Fry) image

Make and share this Chicken Walnut Saute (Stir Fry) recipe from Food.com.

Provided by CLEVELAND-ER

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 -4 boneless skinless chicken breasts
3 teaspoons vegetable oil
5 green onions
1 cup celery
1/2 cup chopped walnuts
2 lemons (zest and juice)
4 teaspoons soy sauce
1 cup fresh mushrooms
1 cup fresh snow pea
1 cup white rice or 1 cup brown rice

Steps:

  • Cut chicken into bite size pieces. Heat oil in skillet over medium heat. Add chicken and brown.
  • Slice celery, mushrooms, and green onions, then add to stir fry pan with cooked chicken. Cook these vegetables for 3 minutes.
  • Next add the snow peas, walnuts, and lemon zest. Cook until crisp-tender.
  • Once all your vegetables are cooked and tender to your liking. Turn off the heat and add the lemon juice and soy sauce.
  • Serve over rice.

Nutrition Facts : Calories 430, Fat 15.7, SaturatedFat 1.9, Cholesterol 56.6, Sodium 466.6, Carbohydrate 46.7, Fiber 4.6, Sugar 3.1, Protein 26.6

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