Al and Tipper Gore's Chinese Chicken with Walnuts

Ingredients: Chicken Breast Halves (boneless, Skinless) 2 1/2 Tablespoons Reduced-sodium Soy Sauce 1 1/2 Tablespoons Water Teaspoons Cornstarch Tablespoons Dry Sherry Teaspoon Sugar Teaspoon Grated Fresh Ginger 1/2 Teaspoons Crushed Red Pepper 1/4 Teaspoons Salt Teaspoons Peanut Oil Medium Green Peppers Cut Into 3/4-inch Pieces Green Onions Diagonally Sliced Into, 1-inch Lengths 1/3 Cups Walnut Halves Makes:

Directions:

[NAH Editor's note: Serve this over rice and you'll 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 busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland on Nov 08, 1997

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