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| 6 | Chicken breast halves (boneless, skinless) |
| 2 1/2 Esslöffel | Reduced-sodium soy sauce |
| 1 1/2 Esslöffel | water |
| 2 Teelöffel | cornstarch |
| 2 Esslöffel | sherry dry |
| 1 Teelöffel | sugar |
| 1 Teelöffel | ginger fresh, grated |
| 1/2 Teelöffel | red pepper crushed |
| 1/4 Teelöffel | salt |
| 3 Teelöffel | peanut oil |
| 2 mittel | Green peppers cut into 3/4-inch pieces |
| 4 | Green onions diagonally sliced into 1-inch lengths |
| 1/3 Tasse | Walnut halves |
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[Nah Editor's note: Serve this over rice and you'll cut the percent of calories from fat.]
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 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.
Per serving: Calories: 229 Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams (35% of calories)
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