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.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 |
chicken breasts
halves, boneless and skinless |
|
|
| 2 ½ | tablespoons |
soy sauce, tamari
reduced-sodium |
|
| 1 ½ | tablespoons |
water
|
|
| 2 | teaspoons |
cornstarch
|
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | teaspoon |
sugar
|
|
| 1 | teaspoon |
ginger
fresh, grated |
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| ¼ | teaspoon |
salt
|
|
| 3 | teaspoons |
peanut oil
|
|
| 2 | medium |
green bell peppers
cut into 3/4-inch pieces |
|
| 4 |
scallions, spring or green onions
diagonally sliced into 1 inch pieces |
|
|
| ⅓ | cup |
walnuts
halves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
halves, boneless and skinless |
|
| 38 | ml |
soy sauce, tamari
reduced-sodium |
|
| 23 | ml |
water
|
|
| 1E+1 | ml |
cornstarch
|
|
| 3E+1 | ml |
sherry
dry |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
ginger
fresh, grated |
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
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 |
|
| 79 | ml |
walnuts
halves |
|
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.
Serve with or over rice.
Editor's note:
Serve this over rice and you'll cut the percent of calories from fat.
