Ingredients Jump to Instructions ↓

  1. 6 Chicken breast halves (boneless, skinless)

  2. 2 1/2 tablespoon Reduced-sodium soy sauce

  3. 1 1/2 tablespoon Water

  4. 2 teaspoons Cornstarch

  5. 2 tablespoons Dry sherry

  6. 1 teaspoon Sugar

  7. 1 teaspoon Grated fresh ginger

  8. teaspoon Crushed red pepper

  9. teaspoon Salt

  10. 3 teaspoons Peanut oil

  11. 2 mediums Green peppers cut into 3/4-inch pieces

  12. 4 Green onions diagonally sliced into 1-inch lengths

  13. cup Walnut halves

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. 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.

  5. Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 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 Mintzias


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