| 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
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Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
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