* Exported from MasterCook *

AL AND TIPPER GORE'S CHINESE CHICKEN WITH WALNUTS

Recipe By :
Serving Size : 6 Preparation Time :0:30
Categories : 5-10G Low Carb Poultry Chicken Breasts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 chicken breast, no skin, no bone, R-T-C
2 1/2 tbsp soy sauce -- reduced-sodium
1 1/2 tbsp water
1/4 tsp salt
3 tsp peanut oil
2 med green peppers -- cut into 3/4-inch pi
2 tsp cornstarch
2 tbsp dry sherry
1 tsp splenda
1 tsp grated ginger root
1/2 tsp crushed red pepper
4 green onions -- diagonally sliced in
1/3 cup walnuts -- halved

Cut the chicken into 1-inch 25mm pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, splenda, 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.





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Per Serving (excluding unknown items): 368 Calories; 12g Fat (31.4% calories from fat); 55g Protein; 6g Carbohydrate; 1g Dietary Fiber; 144mg Cholesterol; 646mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

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