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Ingredientes
- 6 x 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 3/4-inch pcs
- 4 x Green onions diagonally sliced into, 1-inch lengths
- 1/3 c. Walnut Halves
Direcciones
- [NAH Editor's note: Serve this over rice and you'll cut the percent of
- DIRECTIONS: = Cut the chicken into 1-inch pcs 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 possibly large skillet over high heat; add in 2 tsp. of peanut oil. Stir-fry the green peppers and onions for 2 min and remove. Add in the walnuts and stir-fry for 1 to 2 min till golden. Remove. Add in the rest of the oil and stir-fry half of the chicken for 2 min.
- Return all the chicken to the wok and stir in the soy mix. Cook and stir till bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 153 | 50% |
| Total Fat 17.11g | 21% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 564mg | 24% |
| Potassium 423mg | 12% |
| Total Carbs 5.37g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.29g | 2% |
| Protein 30.36g | 49% |
