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Add a photoServings: 6
Ingredients
- 1 c. Walnut meats
- 1 x Chicken breast
- 1 Tbsp. Cornstarch
- 1/2 tsp Salt
- 1 x Egg white
- 1 x Green pepper
- 1 x Sweet red pepper
- 1 x Clove garlic
- 2 slc Fresh ginger root
- Â Â Oil for deep frying
- 2 Tbsp. Oil
- 1 Tbsp. Oil
- 2 Tbsp. Soybean paste
- 1 x -(up to)
- 2 Tbsp. Sugar
- 1 Tbsp. Sherry
Directions
- 1. Blanch and toast walnuts.
- 2. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, salt and egg white. Add in to chicken and toss to coat.
- 3. Dice green and red peppers. Mince garlic and ginger root. Meanwhile heat oil.
- 4. Add in chicken cubes to oil and deep-fry till golden brown. Drain on paper toweling.
- 5. Heat second quantity of oil. Add in garlic and ginger; stir-fry a few times. Add in peppers and stir-fry to soften (about 2 min). Then remove from pan.
- 6. Heat remaining oil. Add in soybean paste and stir in 2 to 3 min over medium heat. Then stir in sugar till it dissolves.
- 7. Add in deep-fried chicken cubes and sherry. Stir-fry quickly to coat chicken with soybean paste. (If sauce is too thick, thin with 1/4 c. of stock.)
- 8. Return pepper mix; add in walnuts and stir in only to heat through.
- Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 128 | 67% |
| Total Fat 14.73g | 18% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.2g | |
| Cholesterol 15mg | 5% |
| Sodium 210mg | 9% |
| Potassium 154mg | 4% |
| Total Carbs 8.73g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.41g | 4% |
| Protein 6.5g | 10% |
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