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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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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
From: Terri Woltmon Date: 04-15-94 (20:09) Number:
208 From
| Ingredients:
6
2 1/2 Tablespoon(s) reduced-sodium soy sauce
417/10000 Cup(s) cornstarch
1 Teaspoon(s) grated fresh ginger
1/2 Teaspoon(s) crushed red pepper
3 Teaspoon(s) peanut oil
-1 medium green peppers
4 green onions
1/3 Cup(s) walnut halves |
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