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Name: Sweet and Sour Chicken with walnuts
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1/2 cup ketchup; 4 tspn Soy sauce; 1 tspn salt; 4 tspn Worcestershire sauce; 1 tblspn sugar; 1 tspn Oriental sesame oil; cayenne to taste; 1/2 cup Chicken broth; 2 tbspn cornstarch; 5 1/2 tspn sugar; 1/4 tspn Salt; 3 whole Boneless chicken cut into 3/4 cubes; 1 cup Peanut oil; 1 cup walnuts; 1 tbspn peeled fresh ginger; 1 tbspn minced garlic; 2 tbspn Scallions MINCED; 2 LARGE Red peppers cut into 1 inch triangles; 2 carrots julienned; 3/4 lbs Snow peas; 1 bunch watercress course stems discarded

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INGREDIENTS

1/2 cup ketchup
4 tspn Soy sauce
1 tspn salt
4 tspn Worcestershire sauce
1 tblspn sugar
1 tspn Oriental sesame oil
cayenne to taste
1/2 cup Chicken broth
2 tbspn cornstarch
5 1/2 tspn sugar
1/4 tspn Salt
3 whole Boneless chicken ; cut into 3/4 cubes
1 cup Peanut oil
1 cup walnuts
1 tbspn peeled fresh ginger
1 tbspn minced garlic
2 tbspn Scallions MINCED
2 LARGE Red peppers cut into 1 inch triangles
2 carrots julienned
3/4 lbs Snow peas
1 bunch watercress ; course stems discarded

Servings

INSTRUCTIONS

Make the sauce;

Mix ketchup, soy sauce, salt worchestershire, sugar, sesame oil, cayenne and broth.

Add three tablespoon peanut oil (fresh) to wok stir fry til hot not smoking, fry gingeroot, garlic and scallion for 30 seconds. add the peppers and the carrots and stir fry til peppers are tender . Add the snow peas chicken and stir fry until chix is hot. Add the sauce and cook over high heat stirring until the sauce comes to boil add walnuts and serve.

NOTES

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Sweet and Sour Chicken with walnuts

1/2  cup  ketchup 
4 tspn Soy sauce 
1 tspn salt 
4 tspn Worcestershire sauce 
1 tblspn sugar 
1 tspn Oriental sesame oil 
  cayenne to taste 
1/2 cup Chicken broth 
2 tbspn cornstarch 
5 1/2 tspn sugar 
1/4 tspn Salt 
3 whole Boneless chicken cut into 3/4 cubes
1 cup Peanut oil 
1 cup walnuts 
1 tbspn peeled fresh ginger 
1 tbspn minced garlic 
2 tbspn Scallions MINCED 
2 LARGE Red peppers cut into 1 inch triangles 
2  carrots julienned 
3/4 lbs Snow peas 
1 bunch  watercress course stems discarded

Make the sauce;

Mix ketchup, soy sauce, salt worchestershire, sugar, sesame oil, cayenne and broth.

In large both combine: cornstrach, 1/2 teaspoon sugar, salt add the chix that has been patted dry, toss into the mixture to coat chix well. Heat  a wok or large skillet with oil over high heat (hot but not smoking). Add the chicken in batches stir fry til golden brown remove with slotted spoon, transfer to bowl. heat walnuts in the peanut oil for 10 -15 seconds until browned, sprinkle with sugar. discard oil in the wok.
Add three tablespoon peanut oil (fresh) to wok stir fry til hot not smoking, fry gingeroot, garlic and scallion for 30 seconds. add the peppers and the carrots and stir fry til peppers are tender . Add the snow peas chicken  and stir fry until chix is hot.  Add the  sauce and cook over high heat stirring until the sauce comes to boil add walnuts  and serve.

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Nutrition

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Serving Size: 1 Serving (410g)
Recipe Makes: 6 Servings

Calories: 923
Calories from Fat: 620 (67%)

Amt Per Serving		% DV

	Total Fat 68.9g	92 %
	Saturated Fat 12.5g	63 %
	Monounsaturated Fat 27.6g
	Polyunsanturated Fat 23.4g
Cholesterol 191.8mg		59 %
Sodium 1006.8mg		35 %
Potassium 882.4mg		23 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 3g	12 %
	Sugars, other 12.7g
Protein 61.2g		87 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 923

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