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Al And Tipper Gore's Chinese Chicken with Walnuts

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.













Trans-fat Free, Low Carb


6 chicken breasts
halves, boneless and skinless
2 ½ tablespoons soy sauce, tamari
1 ½ tablespoons water
2 teaspoons cornstarch
2 tablespoons sherry
1 teaspoon sugar
1 teaspoon ginger
fresh, grated
½ teaspoon red pepper flakes
¼ teaspoon salt
3 teaspoons peanut oil
2 medium green bell peppers
cut into 3/4-inch pieces
4 scallions, spring or green onions
diagonally sliced into 1 inch pieces
cup walnuts


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.


* not incl. in nutrient facts



about 6 years

A solid rendition of a quick, easy and tasty stir-fry. It can be greatly improved however, I added some minced garlic to the sauce ingredients, along with sesame oil and used Chinese cooking wine instead of sherry. After these improvements it turned out much more authentic and was packed with flavor. The sauce coated the chicken and peppers nicely and I served over rice.


almost 11 years

This recipe calls for a "Chinese" chicken which I don't have. I do have a chicken from Albania and one from Mexico (but I don't think it is legal). Would it increase global warming if I was to fly one in from mainland China?


almost 13 years

Absoultely fantastic recipe! My husband and I had it last night and we both could not get enough!


over 13 years

I have been looking for this recipe for many years. It first appeared in "BON APPETIT" magazine about 25 years ago. It is delicious. I am so glad the Gores found it in the same magazine and shared it with everyone.


almost 14 years

oh thank heavens. Lost my recipe and have been so hungry for this one of a terrific recipe. YUMMMMMMMM

Add review




Key Largo, Florida, United States
 about 6 years ago

Greatly improved by adding minced garlic and 1/2 teaspoon of sesame oil to the sauce.

 about 6 years ago

Oh, this sounds delicious! Another must try recipe :)

Fredericksburg, United States
 over 5 years ago

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.

Home chef

Port Perry, Canada
 over 5 years ago

Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 22738% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 570mg 24%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 59g
Vitamin A 6% Vitamin C 57%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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