Al and Tipper Gores Chinese Chicken with Walnuts

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Al and Tipper Gores Chinese Chicken with Walnuts Ingredients

6 Chicken breast halves	1/2 ts Crushed red pepper
2 1/2 tb Reduced-sodium soy sauce	1/4 ts Salt
1 1/2 tb Water	3 ts Peanut oil
2 ts Cornstarch	2 md Green peppers cut into
2 tb Dry sherry	4 Green onions diagonally
1 ts Sugar	1/3 c Walnut Halves
1 ts Grated fresh ginger

Instructions for Al and Tipper Gores Chinese Chicken with Walnuts

[NAH Editors note: Serve this over rice and youll 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

Main Ingredient: ChickenCuisine: Uncategorized

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