This is a print preview of "Al And Tipper Gore's Chinese Chicken With Walnuts" recipe.

Al And Tipper Gore's Chinese Chicken With Walnuts Recipe
by Global Cookbook

Al And Tipper Gore's Chinese Chicken With Walnuts
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  Servings: 6

Ingredients

  • 6 x Chicken breast halves (boneless, skinless)
  • 2 1/2 Tbsp. Reduced-sodium soy sauce
  • 1 1/2 Tbsp. Water
  • 2 tsp Cornstarch
  • 2 Tbsp. Dry sherry
  • 1 tsp Sugar
  • 1 tsp Grated fresh ginger
  • 1/2 tsp Crushed red pepper
  • 1/4 tsp Salt
  • 3 tsp Peanut oil
  • 2 med Green peppers cut into 3/4-inch pcs
  • 4 x Green onions diagonally sliced into, 1-inch lengths
  • 1/3 c. Walnut Halves

Directions

  1. [NAH Editor's note: Serve this over rice and you'll cut the percent of
  2. DIRECTIONS: = Cut the chicken into 1-inch pcs and set aside.
  3. Mix the soy sauce and water, then blend into the cornstarch; stir in the sherry, sugar, ginger, red pepper, and salt.
  4. Preheat a wok or possibly large skillet over high heat; add in 2 tsp. of peanut oil. Stir-fry the green peppers and onions for 2 min and remove. Add in the walnuts and stir-fry for 1 to 2 min till golden. Remove. Add in the rest of the oil and stir-fry half of the chicken for 2 min.
  5. Return all the chicken to the wok and stir in the soy mix. Cook and stir till bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.