Can I make this dish dairy-free?

Yes! Substitute heavy cream with coconut cream and Parmesan with nutritional yeast for a creamy garlic chicken that's dairy-free.

Is it possible to prepare this dish ahead of time?

Absolutely! Cook the chicken and sauce separately. Combine and reheat gently when ready to serve for an easy chicken dinner.

Can I freeze Creamy Tuscan Chicken?

Yes, you can! Store it in an airtight container for up to three months. Thaw overnight before reheating to maintain texture.

What can I use instead of heavy cream?

Half-and-half or a mixture of milk and cornstarch work great. These alternatives keep the chicken with creamy garlic sauce luscious.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can work, but sun-dried tomatoes add a more intense flavor to this Italian-inspired chicken.

What is the best way to thicken the sauce?

A cornstarch slurry or additional grated Parmesan can thicken your chicken with creamy Parmesan sauce beautifully.

How do I make this dish gluten-free?

Use gluten-free flour or cornstarch for the sauce. Pair with gluten-free pasta or rice for a complete meal.

Can I make this dish in a slow cooker?

Yes! Sear the chicken first, then cook everything in the slow cooker on low for 4-6 hours for a tender result.

Honey Walnut Shrimp Crispy Creamy Seafood Delight

Honey Walnut Shrimp

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Honey Walnut Shrimp, a sweet and savory dish that is loved by many. This dish consists of juicy, crispy fried shrimp that are coated in a sweet and creamy sauce and topped with candied walnuts.

Author: Genio Ng
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 3 Servings 1x
Category: Seafood
Method: Easy
Cuisine: American-Chinese

Ingredients

Scale

Shrimp

500g large raw prawns, peeled & deveined (tail-on optional)
½ tsp salt
½ tsp white pepper
1 tsp Shaoxing wine
1 tsp sesame oil
1 egg white
½ cup cornflour (cornstarch)
¼ cup potato starch (optional but key for crispiness)
Oil for frying (neutral, e.g., canola)

Candied Walnuts

½ cup walnut halves
3 tbsp sugar
2 tbsp water
Pinch of salt

Sauce

3 tbsp mayonnaise (Japanese Kewpie preferred)
1½ tbsp honey
1 tsp sweetened condensed milk
1 tsp lemon juice
1/2 tsp sesame oil
¼ tsp salt

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Instructions

Candy the Walnuts

Boil sugar + water in a small pan until syrupy and slightly golden.
Toss in walnuts and coat evenly.
Spread on parchment and let cool until crisp.
Optional: drizzle tiny bit of honey while warm for shine.

Tip: Do this first — they need to dry completely before serving.

Prep & Coat Shrimp

Pat shrimp bone-dry with paper towels.
Mix shrimp with salt, pepper, Shaoxing wine, sesame oil, and egg white. Let sit 5 min.
Combine cornflour + potato starch.
Coat shrimp evenly; shake off excess. Let rest 5–10 min (helps starch adhere firmly).

Deep Fry – Ultra Crisp Method

Heat oil to 180°C (355°F).
Fry shrimp in small batches, about 1½–2 min until lightly golden and crisp.
Remove and rest 2 min.
Turn oil to 190°C (375°F) and double-fry for 30–45 sec for that glassy crunch.

Make the Honey Sauce

Whisk mayo, honey, condensed milk, lemon juice, vinegar, and salt in a large mixing bowl.
Taste — it should be sweet, creamy, slightly tangy, not heavy.

Combine & Serve

Add shrimp into sauce just before serving — toss gently until coated.
Plate immediately, top with candied walnuts.
Optional: Garnish with finely sliced green onions or toasted sesame seeds.

Find it online: https://cookingwithgenius.com/honey-walnut-shrimp/