Al And Tipper Gore's Chinese Chicken with Walnuts

Al And Tipper Gore Category Regional Cuisine 
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Ingredients And Procedures
Ingredients
6eachchicken breast, halves, boneless and skinless
2 1/2tablespoonssoy sauce, reduced-sodium
1 1/2tablespoonswater
2teaspoonscornstarch
2tablespoonsdry sherry
1teaspoonsugar
1teaspoonginger, fresh, grated
1/2teaspoonred pepper, crushed
1/4teaspoonsalt
3teaspoonspeanut oil
2mediumgreen peppers, cut into 3/4-inch pieces
4eachgreen onions, diagonally sliced into 1 inch pieces
1/3cupwalnut halves

Directions:

[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)



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