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Ingredientes
- 2 whole med. chicken breasts, skinned, boned and halved lengthwise
- 1 teaspoon sugar
- 1/2 red pepper, crushed
- 2 med. red peppers, cut into 3/4 inch pcs
- 1 c. walnuts
- 3 tbsp. soy sauce
- 2 teaspoon cornstarch
- 2 tbsp. dry sherry
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon salt
- 2 tbsp. veg. oil
- 4 green onions, biased sliced into 1 inch length
- Warm cooked rice
Direcciones
- Cut chicken into 1 inch pcs; set aside. In a small bowl stir together soy sauce and cornstarch; stir in sherry, ginger root, sugar, salt and red pepper. Set aside.
- Heat a wok or possibly large skillet over high heat; add in veg. oil. Stir-fry green peppers and green onions in wok.
- Add in walnuts; stir-fry 1 to 2 min or possibly till just golden brown. Remove.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 192 | 61% |
| Total Fat 22.04g | 28% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.26g | |
| Cholesterol 45mg | 15% |
| Sodium 1017mg | 42% |
| Potassium 414mg | 12% |
| Total Carbs 10.81g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 5.08g | 3% |
| Protein 18.16g | 29% |
