Al And Tipper Gore's Chinese Chicken with Walnuts

Ingredients

• 6 each chicken breasts halves
• boneless and skinless
• 2 1/2 tablespoons soy sauce
• tamari reduced-sodium
• 1 1/2 tablespoons water
• 2 teaspoons cornstarch
• 2 tablespoons sherry dry
• 1 teaspoon sugar
• 1 teaspoon ginger fresh
• grated
• 1/2 teaspoon red pepper flakes crushed
• 1/4 teaspoon salt
• 3 teaspoons peanut oil
• 2 medium green bell peppers cut into 3/4-inch pieces
• 4 each scallions
• spring or green onions diagonally sliced into 1 inch pieces
• 13 cup walnuts halves

Instructions

1. [Editor's note: Serve this over rice and you'll cut the percent of calories from fat.]
2. Cut the chicken into 1-inch pieces and set aside.
3. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
4. Preheat a wok or large skillet over high heat; add 2 teaspoons of peanut oil.
5. Stir-fry the green peppers and onions for 2 minutes and remove.
6. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown.
7. Remove.
8. Add the rest of the oil and stir-fry half of the chicken for 2 minutes.
9. Return all the chicken to the wok and stir in the soy mixture.
10. Cook and stir until bubbly.
11. Stir in the vegetables and walnuts, cover and cook for 1 minute.
12. Serve with or over rice.
13. Per serving:
14. Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)