Al And Tipper Gore's Chinese Chicken With Walnuts

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Regional Cuisine

Ingredients

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

Cut the chicken into 3 cm 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)