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Recipe by: laurent-gilles
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See below ingredients and instructions of the recipe
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
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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