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Al And Tipper Gore's Chinese Chicken With Walnuts Recipe - Cooking Index

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Al And Tipper Gore's Chinese Chicken With Walnuts

Type: Chicken, Poultry
Serves: 6 people

Recipe Ingredients

6   Chicken breast halves boneless, skinless
2 1/2 tablespoons 37mlReduced-sodium soy sauce
1 1/2 tablespoons 22mlWater
2 teaspoons 10mlCornstarch
2 tablespoons 30mlDry sherry
1 teaspoon 5mlSugar
1 teaspoon 5mlGrated fresh ginger
1/2 teaspoon 2.5mlCrushed red pepper
1/4 teaspoon 1.3mlSalt
3 teaspoons 15mlPeanut oil
2 teaspoons 10mlGreen peppers - - cut into 3/4-inch (medium)
4   Green onions - - diagonally sliced Into 1-inch lengths
1/3 cup 48g / 1.7ozWalnut 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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