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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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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)
Ingredients:
6 Chicken breast halves
2 1/2 Tablespoon(s) Reduced-sodium soy sauce
1 1/2 Tablespoon(s) Water
2 Teaspoon(s) Cornstarch
2 Tablespoon(s) Dry sherry
1 Teaspoon(s) Sugar
1 Teaspoon(s) Grated fresh ginger
1/2 Teaspoon(s) Crushed red pepper
1/4 Teaspoon(s) Salt
3 Teaspoon(s) Peanut oil
2 medium Green peppers
4 Green onions
1/3 Cup(s) Walnut Halves |
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