QandAs: Food

Al And Tipper Gore's Chinese Chicken with Walnuts

Ingredients
6	each	chicken breast, halves, boneless and skinless
2 1/2	tablespoons	soy sauce, reduced-sodium
1 1/2	tablespoons	water
2	teaspoons	cornstarch
2	tablespoons	dry sherry
1	teaspoon	sugar
1	teaspoon	ginger, fresh, grated
1/2	teaspoon	red pepper, crushed
1/4	teaspoon	salt
3	teaspoons	peanut oil
2	medium	green peppers, cut into 3/4-inch pieces
4	each	green onions, diagonally sliced into 1 inch pieces
1/3	cup	walnut halves

Directions:
[Editor's note: Serve this over rice and you'll cut the percent of calories from fat.] 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. Serve with or over rice. Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)