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  Al & tipper gore's chinese chicken with walnu
 
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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