Al and Tipper Gore's Chinese Chicken with Walnuts

Title:
Al and Tipper Gore's Chinese Chicken with Walnuts

Yield:
6 Servings

Categories:
Poultry,
Low-cal




Ingredients:





     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


 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


 


 busted by sooz


 Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland


 
on Nov 08, 1997