Al & tipper gore's chinese chicken with walnu

Yield: 6 Servings

Measure Ingredient
6 \N Chicken breast halves (boneless, skinless)
2½ tablespoon Reduced-sodium soy sauce
1½ tablespoon Water
2 teaspoons Cornstarch
2 tablespoons Dry sherry
1 teaspoon Sugar
1 teaspoon Grated fresh ginger
½ teaspoon Crushed red pepper
¼ teaspoon Salt
3 teaspoons Peanut oil
2 mediums Green peppers cut into 3/4-inch pieces
4 \N 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

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