Al Tipper Gore s Chinese Chicken With Wal

Ingredients

6 chicken breast halves - (boneless,, skinless) 2 1/2 tbsp reduced-sodium soy sauce 1 1/2 tbsp water 2 tsp cornstarch 2 tbsp dry sherry 1 tsp sugar 1 tsp grated fresh ginger 1/2 tsp crushed red pepper 1/4 tsp salt 3 tsp peanut oil 2 medium green peppers - cut into 3/4-inch p, ieces 4 green onions - diagonally sliced -, into 1-inch lengt 1/3 cup walnut halves	Advertisements

Preparation
 
[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

 

 
Servings: 6

 

Al Tipper Gore s Chinese Chicken With Walnu
[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 peppe (Upload by user)

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