Advertisement
Recipe: Al And Tipper Gore's Oriental Chicken
Similar Categories: Tipper, Gores, Oriental, Chicken
Al & Tipper Gore's Oriental Chicken
6 Chicken breast halves (boneless, skinless)
2 1/2 tb Reduced-sodium soy sauce
1 1/2 tb Water
2 ts Cornstarch
2 tb Dry sherry
1 ts Sugar
1 ts Grated fresh ginger
1/2 ts Crushed red pepper
1/4 ts Salt
3 ts Peanut oil
2 md Green peppers cut into 3/4-inch pieces
4 Green onions diagonally sliced into 1-inch lengths
1/3 c Walnut halves
Directions
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce
and water, then blend into the cornstarch; stir in the cherry, 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. (Could
leave out walnuts for less fat and calories.)
Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404
mg Fat: 9 grams (35% of calories)
6 Chicken breast halves (boneless, skinless)
2 1/2 tb Reduced-sodium soy sauce
1 1/2 tb Water
2 ts Cornstarch
2 tb Dry sherry
1 ts Sugar
1 ts Grated fresh ginger
1/2 ts Crushed red pepper
1/4 ts Salt
3 ts Peanut oil
2 md Green peppers cut into 3/4-inch pieces
4 Green onions diagonally sliced into 1-inch lengths
1/3 c Walnut halves
Directions
Cut the chicken into 1-inch pieces and set aside. Mix the soy sauce
and water, then blend into the cornstarch; stir in the cherry, 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. (Could
leave out walnuts for less fat and calories.)
Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404
mg Fat: 9 grams (35% of calories)
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Tipper, Gores, Oriental, Chicken
| Acadian Crawfish Etouffee | All American Blt Salad |