Title: Al and Tipper Gore's Chinese Chicken with Walnuts
Categories: Poultry Lowcal
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)

* Source: "Cooking with the Stars" * Published in "Nutrition Action Healthletter", March 1994 * Typed for you by Karen Mintzias

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