Title: Al and tipper gore's chinese chicken with walnuts
 Categories: Poultry, Low-cal
      Yield: 6 Servings
 
      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
 
  [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)