Recipe Details

Summary

Name: Al And Tipper Gore's Chinese Chicken with Walnuts

Category: Regional Cuisine

Ingredients and Directions

6 each chicken breast, halves, boneless and skinless

2 1/2 tablespoons soy sauce, reduced-sodium

1 1/2 tablespoons water

2 teaspoons cornstarch

2 tablespoons dry sherry

1 teaspoon sugar

1 teaspoon ginger, fresh, grated

1/2 teaspoon red pepper, crushed

1/4 teaspoon salt

3 teaspoons peanut oil

2 medium green peppers, cut into 3/4-inch pieces

4 each green onions, diagonally sliced into 1 inch pieces

1/3 cup walnut halves

[Editor's note: Serve this over rice and you'll cut the percent of calories from fat.] 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. Serve with or over rice. Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)