Yield: 6 Servings
|6||Chicken breast halves (boneless, skinless)|
|2½ tablespoon||Reduced-sodium soy sauce|
|2 tablespoons||Dry sherry|
|1 teaspoon||Grated fresh ginger|
|½ teaspoon||Crushed red pepper|
|3 teaspoons||Peanut oil|
|2 mediums||Green peppers cut into 3/4-inch pieces|
|4||Green onions diagonally sliced into 1-inch lengths|
|⅓ cup||Walnut halves|
[NAH Editor's note: Serve this over rice and you'll cut the percent of calories from fat.]
DIRECTIONS: =========== Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove. Add the rest of the oil and stir-fry half of the chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.
Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories) * Source: "Cooking with the Stars" * Published in "Nutrition Action Healthletter", March 1994 * Typed for you by Karen Mintzias