Al and Tipper Gore's Chinese Chicken with Walnuts
Source: Cooking with the Stars, Nutrition Action Healthletter, 1994
Servings: 6

6 chicken breast halves, boneless, skinless
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons water
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers, cut into 3/4-inch pieces
4 green onions, diagonally sliced into 1-inch lengths
1/3 cup walnut halves

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)

Serve this over rice and you'll cut the percent of calories from fat.