On the Lighter Side: Chicken with Walnuts

Ingredients

2 ½ pounds boneless, skinless chicken breast pieces
5 tablespoons soy sauce, low sodium
2 tablespoons cornstarch
3 1/3 tablespoons wine, dry sherry
2 teaspoons ginger root, grated
¾ teaspoon red pepper, crushed
2 tablespoons canola oil
8 ounces green pepper, medium dice, 3/8”
¼ cup scallions, sliced on bias, 1/8”
3 ounces English walnut halves

Directions

1. Cut the scallions on the bias into 1/8” strips. Set aside.
2. In a bowl, blend the soy sauce into the cornstarch. Stir in the sherry, ginger root and red pepper.
3. Preheat a wok or a large non-stick skillet over high heat. Add the oil. Stir fry the scallions and green peppers in the hot oil for 2 minutes. Remove. Add the walnut halves to the wok. Stir fry for 1-2 minutes, or until just golden. Remove.
4. Add chicken to appropriate size pan. Be careful not to overcrowd. Stir fry until opaque. Remove. Stir fry the soy mixture. Add the chicken, vegetables and walnuts. Cover and cook until mixture is heated to 165 degrees Fahrenheit.
5. Hold at 160 degrees Fahrenheit until service.

Serving Suggestion: Serve with a 4-ounce portion of rice.

Makes 10 servings (portion size: 6 ounces)

Nutrition Information

Calories: 296
Total Fat: 9 g

 

 

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