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Al & Tipper Gore's Chinese Chicken with Walnuts

Ingredients: 6 2 1/2 Tablespoon(s) reduced-sodium soy sauce 417/10000 Cup(s) cornstarch 1 Teaspoon(s) grated fresh ginger 1/2 Teaspoon(s) crushed red pepper 3 Teaspoon(s) peanut oil -1 medium green peppers 4 green onions 1/3 Cup(s) walnut halves Directions: [NAH Editor's note: Serve this over rice and you'll cut the percent ofcalories from fat.]DIRECTIONS:===========Cut the chicken into 1-inch pieces and set aside. Mix the soy sauceand 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 ofpeanut oil. Stir-fry the green peppers and onions for 2 minutes andremove. Add the walnuts and stir-fry for 1 to 2 minutes until goldenbrown. Remove. Add the rest of the oil and stir-fry half of thechicken for 2 minutes.Return all the chicken to the wok and stir in the soy mixture. Cookand stir until bubbly. Stir in the vegetables and walnuts, cover andcook for1 minute.Per serving:Calories: 229 Protein: 30 grams Carb: 4 gramsSodium: 404 mg Fat: 9 grams (35% of calories)* Source: "Cooking with the Stars"* Published in "Nutrition Action Healthletter", March 1994* Typed for you by Karen MintziasFrom: Terri Woltmon Date: 04-15-94 (20:09) Number:208 From
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