Walnut Chicken Recipes

Category Poultry
Walnuts and chicken combine, in many different cuisines, to produce a delicious meal. This page contains walnut chicken recipes.


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  • 1 lb. chicken breast
  • 1 green onion, cut in 1/2 inch long pieces
  • 1 green pepper, cut up
  • 1 red hot pepper, if desired
  • 3 slices ginger or 1/4 tsp. powdered ginger
Chicken Marinade:
  • 1/2 egg white
  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce
Seasoning Sauce:
  • 2 Tbsp. soy sauce
  • 1 Tbsp. water
  • 1/2 Tbsp. brown vinegar
  • 2/3 cup walnut halves (English or cashew nuts)
  • 4 cups peanut oil
  • 1/2 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. sugar


Mix cut boned chicken into small pieces (about the size of walnut half) and mix with marinade. Let stand 30 minutes. Crisp the walnut halves by oven or by frying and set aside.

Deep fry the chicken in the oil (that is not too hot). If the chicken pieces stick together, the oil is too hot. Fry about 1/2 minute and remove from oil. With only 2 tablespoons oil in pan, stir-fry the ginger pieces. Add onion; stir quickly for only a few seconds. Then add the green pepper and the hot pepper, if using it. Add the seasoning sauce and stir until thickened. Add walnuts and serve over cooked rice.


By Robin from Washington, IA

Comment Was this helpful? 1


  • 2 tsp. cornstarch, divided
  • 3 Tbsp. soy sauce, divided
  • 1 lb. boneless skinless chicken breasts, cut into 1/4 inch strips
  • 1 Tbsp. water
  • 1 1/2 tsp. vinegar
  • 1 1/2 tsp. sugar
  • dash hot pepper sauce
  • 1/2 cup walnut halves
  • 3 Tbsp. vegetable oil
  • 1 medium green pepper, cut into 1 inch pieces
  • 1/2 tsp. ground ginger
  • hot cooked rice


In a bowl, combine 1 tsp. of cornstarch and 1 Tbsp. soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce, and remaining cornstarch and soy sauce; set aside. In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice.

By Robin from Washington, IA

Comment Was this helpful? Yes
Food and Recipes Recipes PoultryMay 7, 2013
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