Try this Walnut Chicken, or Shrimp Stir-Fry recipe, or contribute your own.
Suggest a better descriptionIn 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.
Modified from: Great Good Food by Julee Rosso, Crown Publishers, Inc., New York, NY, 1993. Typed by Loren Martin for Cyberealms KookNet.
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Serving Size: 1 Serving (595g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 503 | ||
Calories from Fat: 180 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 172.4mg | 53 % | |
Sodium 7670mg | 264 % | |
Potassium 1025.5mg | 27 % | |
Total Carbohydrate 37.2g | 11 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 32.9g | ||
Protein 46.4g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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