|6||each||chicken breast, halves, boneless and skinless |
|2 1/2||tablespoons||soy sauce, reduced-sodium |
|1 1/2||tablespoons||water |
|2||tablespoons||dry sherry |
|1||teaspoon||ginger, fresh, grated |
|1/2||teaspoon||red pepper, crushed |
|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 |
|[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.
Protein: 30 grams
Carb: 4 grams
Sodium: 404 mg
Fat: 9 grams (35% of calories)