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Al and Tipper Gore's Chinese Chicken with Walnuts

Ingredients: 6 Chicken breast halves 2 1/2 Tablespoon(s) Reduced-sodium soy sauce 1 1/2 Tablespoon(s) Water 2 Teaspoon(s) Cornstarch 2 Tablespoon(s) Dry sherry 1 Teaspoon(s) Sugar 1 Teaspoon(s) Grated fresh ginger 1/2 Teaspoon(s) Crushed red pepper 1/4 Teaspoon(s) Salt 3 Teaspoon(s) Peanut oil 2 medium Green peppers 4 Green onions 1/3 Cup(s) Walnut 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. Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)
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