The Giveaway!The winners of the two table runners from Turkey are:
Thanks to all who participated. I am currently in Colombia. Should I bring something else back for a giveaway? Will you tell a friend about my blog to get a chance to win?
P.S. to Pam and Karen, please contact me with your mailing addresses so I can get your table runners in the mail when I return.
For a long time I made Walnut Chicken about every other week, but one child—who’s privacy I will protect!—wasn’t real happy about that and let me know, so I backed off to once a month and even less. When we went to pick her (oops! Just gave a hint about the culprit) up after working at a camp for 6 weeks, one of the first things she said to me was, “Mom, can you make Walnut Chicken?” I was thrilled! Then she explained, “I just want some real food.”
I’d like to share with you this, one of my favorite recipes. I like it just because I think it’s delicious and easy enough that I can get it together and cooked relatively quickly--about 10 minutes for marinating (once the chicken is cut up) and 25 minutes for cooking, just long enough to cook the rice to go along with it. Plus, I usually have all the ingredients on hand. Even my vegetarian daughter will eat it all but the chicken—thank goodness she’s not a vegan!
I'm not sure where I got the recipe--it may have been from an ad for walnuts, but I just know I love the combination of spice, veggies, chicken and nuts. I hope you will too.
Here are some of the ingredients:
(Pillsbury, the dough boy, doesn't go in, he's just supervising.)
2 Tbsp. cornstarch, divided
4 tsp. oil, divided
1 Tbsp. soy sauce
2 tsp. chicken bouillon granules
1 tsp. ground ginger
1 tsp. chili powder
1/4 tsp. crushed red pepper flakes (optional if you like your food hotter)
3 boneless, skinless chicken breasts cut into 3/4 - 1 inch cubes
4 cups fresh broccoli florets (can use frozen if you don't mind frozen)
1 large onion cut into 8 wedges
1 medium sweet red pepper, julienned (I didn't have a red bell pepper the day I photographed, but any sweet peppers will do and more colors are even prettier)
1 cup water
1/4 cup walnut halves or pieces
hot cooked rice, optional
Combine 1 Tbsp. cornstarch, 1 tsp. oil, soy sauce, bouillon, ginger, chili powder and crushed red pepper (optional) in bowl. Add chicken. Stir to coat. Refrigerate for at least 10 minutes or up to 8 hours.
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 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 skillet. Combine remaining cornstarch and water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice if desired.
This is enough to serve four people.
You can get a printable version of the recipe here.
The day I made this for the photos we had Rosana and her boyfriend over for our usual Thursday night dinner. He asked if the recipe was in my book. I told him the book doesn't have recipes, but it would be up on my blog this week and he was excited to have recipe. I hope you enjoy it too.