Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Al And Tipper Gore's Chinese Chicken With Walnuts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

6 Chicken breast halves
boneless skinless
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 Green peppers cut into
3/4-inch pieces
4 Green onions diagonally
sliced into 1-inch
1/3 Cup(s) 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 busted by sooz Posted to recipelu-digest Volume 01
Number 227 by James and Susan Kirkland <> on Nov 08,

Nutrition (calculated from recipe ingredients)
Calories: 180
Calories From Fat: 75
Total Fat: 8.6g
Cholesterol: 48.7mg
Sodium: 142mg
Potassium: 265.6mg
Carbohydrates: 5.1g
Fiber: 1.3g
Sugar: 2g
Protein: 19.2g

Scale this recipe to Servings [?]