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Al and Tipper Gore's Chinese Chicken with Walnuts

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Low-fat/cal Poultry


  • 6 Chicken breast halves (boneless, skinless)
  • 2 1/2 tb Reduced-sodium soy sauce
  • 1 1/2 tb Water
  • 2 ts Cornstarch
  • 2 tb Dry sherry
  • 1 ts Sugar
  • 1 ts Grated fresh ginger
  • 1/2 ts Crushed red pepper
  • 1/4 ts Salt
  • 3 ts Peanut oil
  • 2 md Green peppers cut into 3/4-inch pieces
  • 4 Green onions diagonally sliced into, 1-inch lengths
  • 1/3 c 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 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