Al And Tipper Gore's Chinese Chicken With Walnuts Recipe

• 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

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.
5. of peanut oil.
6. Stir-fry the green peppers and onions for 2 min and remove.
7. Add in the walnuts and stir-fry for 1 to 2 min till golden.
8. Remove.
9. Add in the rest of the oil and stir-fry half of the chicken for 2 min.
10. Return all the chicken to the wok and stir in the soy mix.
11. Cook and stir till bubbly.
12. Stir in the vegetables and walnuts, cover and cook for 1 minute.

chicken, soy sauce, water, cornstarch, sherry, sugar, fresh ginger, red pepper, salt, peanut oil, green peppers, green onions, walnut halves

Taken from cookeatshare.com/recipes/al-and-tipper-gore-s-chinese-chicken-with-walnuts-62840 (may not work)