Al And Tipper Gore's Chinese Chicken With Walnuts
| Ingredients | |||
| 6 | each | chicken breast, halves, boneless and skinless | |
| 2 1/2 | tablespoons | soy sauce, reduced-sodium | |
| 1 1/2 | tablespoons | water | |
| 2 | teaspoons | cornstarch | |
| 2 | tablespoons | dry sherry | |
| 1 | teaspoon | sugar | |
| 1 | teaspoon | ginger, fresh, grated | |
| 1/2 | teaspoon | red pepper, crushed | |
| 1/4 | teaspoon | salt | |
| 3 | teaspoons | peanut oil | |
| 2 | medium | green peppers, cut into 3/4-inch pieces | |
| 4 | each | green onions, diagonally sliced into 1 inch pieces | |
| 1/3 | cup | walnut halves | |
Directions: | |||
| [Editor's note: Serve this over rice and you'll cut the percent of calories from fat.] 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. Serve with or over rice. Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories) | |||
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