| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry, Low-cal | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
[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 <kirkland@gj.net> on Nov 08, 1997
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