Al and Tipper Gore's Chinese Chicken with Walnuts

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Title: Al and Tipper Gore's Chinese Chicken with Walnuts
Yield: 6 Servings
Categories: Poultry, Low-cal


6 Chicken breast halves
-(boneless, skinless)
2 1/2 tb Reduced-sodium soy sauce
1 1/2 tb Water
2 ts Cornstarch
2 tb Dry sherry
1 ts Sugar
1 ts Grated fresh ginger
1/2 ts Crushed red pepper
1/4 ts Salt
3 ts Peanut oil
2 md Green peppers cut into
-3/4-inch pieces
4 Green onions diagonally
-sliced into, 1-inch lengths
1/3 c 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

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

busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
on Nov 08, 1997