Al And Tipper Gore's Chinese Chicken with Walnuts

A great healthy chinese chicken. The heart-healthy walnuts add a great taste and texture to this low in fat dish.

Yields:	6 servings
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6	each	chicken breasts	halves, boneless and skinless
2 1/2	tablespoons	soy sauce	reduced-sodium
1 1/2	tablespoons	water
2	teaspoons	cornstarch
2	tablespoons	sherry	dry
1	teaspoon	sugar
1	teaspoon	ginger	fresh, grated
1/2	teaspoon	red pepper flakes	crushed
1/4	teaspoon	salt
3	teaspoons	peanut oil
2	medium	green bell peppers	cut into 3/4-inch pieces
4	each	scallions, spring or green onions	diagonally sliced into 1 inch pieces
1/3	cup	walnuts	halves

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

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.

Serve with or over rice.

Per serving:

Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)

This recipe is very, very good! We've made it several times in the last month, and passed it on to friends.