Al And Tipper Gores Chinese Chicken With Walnuts
6 chicken breast halves, boneless & skinless
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons water
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers, cut into 3/4-inch pieces
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
4 green onions, diagonally sliced into 1-inch lengths
1/3 cup walnut halves
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.
229 calories