Recipe - Al And Tipper Gores Chinese Chicken With Walnuts

6 Chicken breast halves
(boneless, skinless)
2 One half tablespoon Reducedsodium soy sauce
1 One half tablespoon Water
2 teaspoon Cornstarch
2 tablespoon Dry sherry
1 teaspoon Sugar
1 teaspoon Grated fresh ginger
One half teaspoon Crushed red pepper
One fourth teaspoon Salt
3 teaspoon Peanut oil
2 md Green peppers cut into
3/4inch pieces
4 Green onions diagonally
cut or sliced up into, 1inch lengths
1/3 cup Walnut Halves

[NAH Editor's note: Serve this over rice and you'll cut the percent of
calories from fat. ]

DIRECTIONS: =========== Cut the chicken into 1inch 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. Stirfry the green peppers and onions for 2 minutes and remove. Add
the walnuts and stirfry for 1 to 2 minutes until golden brown. Remove. Add
the rest of the oil and stirfry 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

busted by sooz
Posted to recipeludigest Volume 01 Number 227 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997