Recipe 4 All: Walnut Chicken/Shrimp Stir-Fry Recipe — Every recipe in the World on this site.

Recipe 4 All: Walnut Chicken/Shrimp Stir-Fry Recipe

Walnut Chicken/Shrimp Stir-Fry

Yield: 6 Servings
1cups Walnut halves
3tablespoon Soy sauce
3tablespoon Cornstarch
½teaspoon Salt
1teaspoon Sugar
lb Shrimp or skinned, boned
  Chicken breast cut into
2tablespoon Peanut oil
3  Small heads chinese cabbage,
  Cut crosswise into 1/8 inch-
  Thick slices
6  Stalks celery, cut into 2-
  Inch julienned pieces
2lg Onions, cut in half and
  Sliced thin
1lb Snow peas or sugar snaps
1  8 oz can sliced water
  Chestnuts, drained
½cups Chicken broth
2tablespoon Fresh tarragon,chopped

In small saucepan, boil walnuts in enough water to cover for 3 minutes; rinse in cold water, drain and set aside. In small bowl, combine soy sauce, cornstarch, salt and sugar and stir well. Add shelled shrimp or chicken strips and toss to coat; set aside. Heat large wok or skillet over medium-high heat; add1 tb of oil and all of the vegetables. Stir fry until tender-crisp, about 3 minutes. Remove vegetables and set aside. Add walnuts to wok and saute until lightly browned. Add a bit more oil if necessary. Add water chestnuts and saute for 1-2 minutes longer; combine walnuts and water chestnuts with reserved vegetables and set aside. Heat remaining oil until very hot. Remove shrimp or chicken from marinade, allow excess to drip off, and reserve marinade. Stir-fry shrimp or chicken strips until cooked through, 3-4 minutes. Add chicken broth and reserved marinade. Cook until bubbling; return vegetables, walnuts and water chestnuts to wok. Toss and heat through. Stir in tarragon and serve immediately over steamed rice or crisp noodles.


Your Walnut Chicken/Shrimp Stir-Fry is ready. Good luck!

Related recipes: Fish, Poultry, Ethnic

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy