Al And Tipper Gores Chinese Chicken with Walnuts

Al And Tipper Gores Chinese Chicken with Walnuts Category Regional Cuisine 
Views 861 
Ratings
Comments
Ingredients And Procedures
Ingredients
6eachchicken breast, halves, boneless and skinless
2 1/2tablespoonssoy sauce, reduced-sodium
1 1/2tablespoonswater
2teaspoonscornstarch
2tablespoonsdry sherry
1teaspoonsugar
1teaspoonginger, fresh, grated
1/2teaspoonred pepper, crushed
1/4teaspoonsalt
3teaspoonspeanut oil
2mediumgreen peppers, cut into 3/4-inch pieces
4eachgreen onions, diagonally sliced into 1 inch pieces
1/3cupwalnut 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)



Rate this recipe!
1   2   3  4   5  
Post a comment
Enter Your Name (Optional) :

Web site (Optional) :

Email (Required) :

Your comment (Required):

Enter text shown below:

Comments :

Table 'newrecip_recipes.comments' doesn't exist