How To make 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)