Al And Tipper Gore's Chinese Chicken with Walnuts
A great healthy chinese chicken. The heart-healthy walnuts add a great taste and texture to this low in fat dish.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
20 minIngredients
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.
Serve with or over rice.
Editor’s note:
Serve this over rice and you’ll cut the percent of calories from fat.
Comments
Greatly improved by adding minced garlic and 1/2 teaspoon of sesame oil to the sauce.
Oh, this sounds delicious! Another must try recipe :)
Like Maerene, I also found this recipe about 30 yrs. ago in a magazine, and it still appeals to us today. I've even made it without the sherry, and it turned out just fine. Pass this one along to your kids when they move out on their own.
Use Xianxing wine instead of sherry for more authenticity, and yes it'll turn out great without that extra layer of flavor from the sherry or wine if you can't be bothered to add it. Add some garlic and it'll help bring the flavors together.
I've been looking for this dish. Ordered it while visiting China Town in NYC in the 80s, It was quite memorable. Their recipe candied the walnuts.