Wednesday, October 3, 2012

"Real Food:" Walnut Chicken

The Giveaway!The winners of the two table runners from Turkey are:
Pamela Nelson
and
Karen Hemphill
Congratulations!
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.


2 comments:

  1. Mmmmmmm! Looks delicious. I wish I had more patience to take photos of my cooking and baking and post it on my blog. I think your blog is lovely and homely and inviting. I would love to sit down with you all at dinner and engage in some meaningful conversation about the Lord.

    Thank you for visiting my blog today... and may the Lord remind us to remain faithful in the normal everyday things as well as our blogging.

    Have a wonderful week :D

    Wendy

    ReplyDelete
    Replies
    1. Thanks, Wendy for your encouragement. We'd love to have you come sometime.
      Sharon

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