Difference between revisions of "Chinese chicken with walnuts"
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* 1/3 cup [[walnut]] halves | * 1/3 cup [[walnut]] halves | ||
| − | == | + | == Procedures == |
[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]], [[Granulated sugar|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 bell pepper|green peppers]] and [[onion]]s 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) * | [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]], [[Granulated sugar|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 bell pepper|green peppers]] and [[onion]]s 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) * | ||
Latest revision as of 10:51, 15 July 2012
Description
Ingredients
- 6 Chicken breast halves
- -- (boneless, skinless)
- 2 1/2 tbsp reduced-sodium soy sauce
- 1 1/2 tbsp water
- 2 tsp cornstarch
- 2 tbsp dry sherry
- 1 tsp Sugar
- 1 tsp grated fresh ginger
- 1/2 tsp crushed red pepper
- 1/4 tsp salt
- 3 tsp peanut oil
- 2 med green peppers
- -- cut into ¾-inch pieces
- 4 green onions
- -- diagonally sliced
- -- into 1-inch lengths
- 1/3 cup walnut halves
Procedures
[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) *
