Crunchy honey-glazed California walnuts take center stage in these flavorful lettuce cups, complemented by savory ground chicken, onions, garlic and ginger, then tossed in a honey-soy sauce and served with sliced carrots.
1 Tbsp butter
1 cup California walnuts, halves
3 Tbsp honey
1 lb ground chicken or minced chicken breasts
1 tsp garlic powder
½ tsp ginger powder
½ tsp salt
½ tsp pepper
1 Tbsp oil
1 Tbsp soy sauce
1 Tbsp rice vinegar
½ cup grated carrots
2 Tbsp mayonnaise
1 Tbsp honey
1 tsp rice vinegar
1 tsp lemon juice
Green onions, sliced, to taste
1 to 2 heads butter lettuce, leaves separated
Melt the butter in a skillet. Add the walnuts and honey and cook on medium-low heat until the honey begins to bubble. Toss the walnuts to coat them thoroughly in the honey. Continue to cook until the honey becomes very thick and slightly darkens. Remove the walnuts and place on parchment paper, separating them as much as possible.
Combine the chicken with the garlic powder, ginger powder, salt, and pepper.
Add a drizzle of the oil to the same skillet, then add the chicken along with the soy sauce and rice vinegar to help deglaze the pan. Cook for 5 minutes, stirring often, then add in the carrots and cook for an additional 2 minutes, or until the carrots are slightly tender and the chicken is cooked through.
Meanwhile, mix together the mayo, honey, rice vinegar, and lemon juice. Adjust the sweetness as needed.
Add the chicken and walnuts to a large bowl, drizzle the sauce over the top, and toss. If using green onions, toss them into the chicken mixture.
Spoon the chicken mixture into the lettuce leaves and serve.
Chicken meatballs are stuffed with finely chopped walnuts, garlic, Parmesan, and herbs, served over creamy Parmesan orzo with brown butter and sage.
An easy fall-inspired weeknight bowl featuring crispy California walnut crusted chicken, roasted sweet potatoes and green beans, finished with feta, dried cranberries, and a simple maple-Dijon drizzle.
This hearty, flavorful dish pairs walnut-crusted chicken with roasted sweet potatoes and Brussels sprouts, crispy halloumi and juicy pomegranate arils. Finished with California walnuts and fresh sage, it’s a delicious balance of savory, sweet and crunchy.
