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Correo Electrónico
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Ingredientes
- 1 1/2 lbs. chicken breast, skinned, split & boned
- 3 tbsp. soy sauce
- 2 teaspoon cornstarch
- 2 tbsp. dry sherry (opt., if not used, substitute water)
- 1 teaspoon grated ginger root
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tbsp. veg. oil
- 2 med. green peppers, cut into 3/4" pcs
- 4 green onions, bias sliced into 1" lengths
- 1 c. walnut halves
Direcciones
- Cut chicken into 1" pcs and set aside. In small bowl blend soy sauce and cornstarch, stir in sherry, ginger root, salt and red pepper. Set aside.
- Preheat wok (or possibly skillet) over high heat. Add in veg. oil. Stir-fry peppers and onions in warm oil 2 min or possibly till crisp tender. Remove from wok. Stir-fry walnuts 1 to 2 min or possibly till just golden brown. Add in more oil if necessary and stir-fry 1/2 of chicken 2 or possibly 3 min. Repeat with remaining chicken. Return all chicken to wok, stir in and cook soy sauce mix till thick and bubbly. Stir in vegetables, cover and cook 1 more minute. Serve immediately with warm cooked rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 310 | |
| Calories from Fat 145 | 47% |
| Total Fat 16.87g | 21% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.21g | |
| Cholesterol 64mg | 21% |
| Sodium 1044mg | 44% |
| Potassium 501mg | 14% |
| Total Carbs 9.42g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.7g | 2% |
| Protein 29.0g | 46% |
