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| 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)
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