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Recipe: Al And Tipper Gore's Chinese Chicken With Walnuts
Similar Categories: Tipper, Gores, Chinese, Chicken, Walnuts
Serving Size : 6
6 chicken breast halves
-- boneless, skinless
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons water
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers -- - cut into 3/4-inch
4 green onions -- - diagonally sliced
into 1-inch lengths
1/3 cup walnut halves
Cut the chicken into 1-inch pieces
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 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.
6 chicken breast halves
-- boneless, skinless
2 1/2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons water
2 teaspoons cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 teaspoons peanut oil
2 medium green peppers -- - cut into 3/4-inch
4 green onions -- - diagonally sliced
into 1-inch lengths
1/3 cup walnut halves
Cut the chicken into 1-inch pieces
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 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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