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Al and Chinese Chicken with Walnuts

This Al and Tipper Gore's Chinese Chicken with Walnuts recipe uses Chicken Breast Halves, Reduced Sodium Soy Sauce, Water, Cornstarch, and Dry Sherry. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 6
• 2 1/2 tbsp
• 1 1/2 tbsp
• 2 tsp
• 2 tbsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 3 tsp
• 2
• 4
• 1/3 cup

Method (preview)

1. 1

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

2. 2

   DIRECTIONS: =========== Cut the chicken into 1-inch pieces and set aside.

3. 3

   Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.

4. 4

   Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil.

5. 5

   Stir-fry the green peppers and onions for 2 minutes and remove.

6. 6

   Add the walnuts and stir-fry for 1 to 2 minutes until golden brown.

7. 7

   Remove.

8. 8

   Add the rest of the oil and stir-fry half of the chicken for 2 minutes.

9. 9

   Return all the chicken to the wok and stir in the soy mixture.

10. 10

    Cook and stir until bubbly.

11. 11

    Stir in the vegetables and walnuts, cover and cook for 1 minute.

12. 12

    Fat: 9 grams (35% of calories)