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 p, ieces
4 green onions - diagonally sliced -, into 1-inch lengt
1/3 cup walnut halves
A Recipe for
Al & Tipper Gore's Chinese Chicken With Wal
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This is a recipe for Al & Tipper Gore's Chinese Chicken With Wal from the recipe cookbook of Recipes-to-go (Ethnic)
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Food Tip |
[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
Serves: 6
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