Title: Al and Tipper Gore's Chinese Chicken with Walnuts
Categories: Poultry, Low-cal
Yield: 6 Servings
6 Chicken breast halves,
- boneless, skinless
2 1/2 tb Reduced-sodium soy sauce
1 1/2 tb Water
1/4 ts Salt
3 ts Peanut oil
2 md Green peppers;
- cut into 3/4" pieces
2 ts Corn starch
2 tb Dry sherry
1 ts Sugar
1 ts Fresh ginger; grated
1/2 ts Crushed red pepper
4 Green onions;
- diagonally sliced
- into 1" lengths
1/3 c Walnut halves
Cut the chicken into 1" pieces and set aside. Mix the soy sauce and
water, then blend into the corn starch; stir in the sherry, sugar,
ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 ts 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 g Carbs: 4 gSodium: 404 mg
Fat: 9 g (35% of calories)
