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Post by chief_cook2 on Dec 30, 2002 14:15:12 GMT -6
Yield: 6 servings
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 [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)
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