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Ingredientes
- 1 1/2 pound whole chicken breast, skinned, split, boned
- 3 tbsp. soy sauce
- 2 teaspoon cornstarch
- 2 tbsp. dry sherry
- 1 teaspoon sugar
- 1 teaspoon grated ginger root
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 tbsp. veg. oil
- 2 med. green peppers, cut 3/4 inch pcs
- 4 green onions, bias sliced into 1 inch lengths
- 1/2 c. walnuts
Direcciones
- Cut chicken into 1 inch pcs. Set aside. In small bowl blend soy sauce into cornstarch; stir in sherry, sugar, ginger root, salt, and red pepper.
- Preheat wok or possibly fry pan over high heat. Add in veg. oil. Stir fry green peppers and green onions in warm oil 2 min. Remove. Add in walnuts to wok; stir fry 1-2 min or possibly till just golden brown. Remove. Add in more oil if needed. Add in 1/2 of the chicken to wok; stir fry 2 min. Remove. Stir fry remaining chicken 2 min. Return chicken to wok. Stir soy mix, add in to chicken. Cook and stir till bubbly. Stir in vegetables and walnuts. Cover and cook 1 minute. Serve over rice. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 140 | 55% |
| Total Fat 15.87g | 20% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.23g | |
| Cholesterol 58mg | 19% |
| Sodium 705mg | 29% |
| Potassium 326mg | 9% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.35g | 2% |
| Protein 20.56g | 33% |
