How to make Chicken with Walnuts -
A delicious chicken recipe cooked with a mixed capsicums, mushrooms and walnuts.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Walnut kernels (अखरोट की गिरि)
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Chicken with Walnuts checkout Chicken Pasanda, Thai Style Chicken Breasts in Foil, Bhuna Murgh Anda Masala, Chengfu Chicken . You can also find more Main Course Chicken recipes like Sweet Potato And Chicken Chicken Saag Keema Kale Stuffed Chicken Dilkhush Marghi
Chicken with Walnuts Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken with Walnuts Recipe
Boneless chicken breasts cut into 1 inch pieces 400 grams
Walnut kernels roasted ½ cup
Egg 1
Cornflour/ corn starch 6 tablespoons
Salt to taste
Soy sauce 2 tablespoons
Oil 3 tablespoons + for deep-frying
Garlic cloves finely chopped 4-6
Dried red chillies broken into 2 pieces 2-3
Onion cut into 1 inch pieces, layers separated 1 medium
Celery cut into 1 inch pieces 1 stalk
Button mushrooms quartered 4-6
Sugar ½ teaspoon
Chicken stock 1½ cups
Green capsicum ½ medium
Red capsicum ½ medium
Yellow capsicum cut into 1 inch pieces ½ medium
Method
Step 1
Put egg, four tablespoons cornflour, salt and one tablespoon soy sauce in a bowl and mix. Add chicken pieces and set aside, to marinate, for half an hour.
Step 2
Mix remaining cornflour in one cup of water.
Step 3
Heat sufficient oil in a wok and deep-fry marinated chicken for two to three minutes. Drain on absorbent paper.
Step 4
Heat three tablespoons oil in a non-stick wok. Add garlic and red chillies and saute for half a minute. Add onion, celery, button mushrooms and all the capsicum pieces and continue to saute for a couple of minutes.
Step 5
Add remaining soy sauce, sugar, chicken stock and salt and mix. Bring the mixture to a boil and stir in the cornflour mixture. Cook on medium heat, stirring continuously, for a minute or until the sauce starts to thicken.
Step 6
Add fried chicken and walnut kernels and continue to cook for a couple of minutes on high heat, tossing and turning continuously.
Step 7
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1770 Kcal
Carbohydrates : 27.4 gm
Protein : 136.6 gm
Fat : 123.8 gm
Other : Riboflavin- 1.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
