Al And Tipper Gore's Chinese Chicken With Walnuts

Recipe Ingredients

6		Chicken breast halves boneless, skinless
2 1/2 tablespoons	37ml	Reduced-sodium soy sauce
1 1/2 tablespoons	22ml	Water
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Dry sherry
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Grated fresh ginger
1/2 teaspoon	2.5ml	Crushed red pepper
1/4 teaspoon	1.3ml	Salt
3 teaspoons	15ml	Peanut oil
2 teaspoons	10ml	Green peppers - - cut into 3/4-inch (medium)
4		Green onions - - diagonally sliced Into 1-inch lengths
1/3 cup	48g / 1.7oz	Walnut halves

Recipe Instructions

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.

Hints

NAH Editor's note: Serve this over rice and you'll cut the percent of calories from fat.

Source:
San Francisco Examiner, 6/2/93. "Cooking with the Stars" * Published in "Nutrition Action Healthletter", March 1994

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