Ingredients
- 6 chicken breast
- 4 green onions
- 2 green peppers
- 3/8 walnut (halves)
- 2 1/2 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons water
- 3 teaspoons peanut oil
- 2 teaspoons cornstarch
- 1 teaspoon ginger
- 1 teaspoon sugar
- 1/2 teaspoon pepper (red)
- 1/4 teaspoon salt
[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: 229Protein: 30 gramsCarb: 4 gramsSodium: 404 mg Fat: 9 grams (35% of calories)
