Al And Tipper Gore's Chinese Chicken With Walnuts
chicken, chinese, low-cal
6 chicken breast halves - (boneless,; skinless)
2 1/2 tablespoon reduced-sodium soy sauce
1 1/2 tablespoon water
2 teaspoon cornstarch
2 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 teaspoon peanut oil
2 medium green peppers - cut into 3/4-inch p; ieces
4 green onions - diagonally sliced -; into 1-inch lengths
1/3 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
Yield: 6 servings