Al And Tipper Gores Chinese Chicken With Walnuts Recipe
Yield: 6 servingsRecipe by luhu.jp
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 pieces
4: Green onions, diagonally sliced - into 1-inch lengths
1/3 cup: Walnut halves,
Directions:
[NAH Editors note: Serve this over rice and youll 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
Source from luhu.jp
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
Source from luhu.jp