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Chicken with Walnuts
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: New Cook Book
1/2 pounds | skinless, boneless chicken breasts |
3 tablespoons | soy source |
2 teaspoons | cornstarch |
2 tablespoons | dry sherry |
1 teaspoon | grated gingerroot |
1 teaspoon | sugar substitute |
1/2 teaspoon | salt |
1/2 teaspoon | crushed red pepper |
2 tablespoons | cooking oil |
2 medium | green pepers, cut into 3/4-inch pieces |
4 | green onions, bias-sliced into 1-inch lengths |
1 cup | walnut halves |
1/3 cup | water |
1 cup | snow peas |
1 cup | broccoli |
Cut chicken into 1-inch pieces. Set aside.
In a small bow stir soy sauce into cornstarch; stir in dry sherry, gingerroot, splenda, salt, and red pepper. Set aside. Preheat a wok or large skillet over high heat; add cokking oil. Stir-fry green peppers and green onions in hot oil for 2 minutes or till crisp-tender. Remove from wok or skillet. Add walnuts to wok or skillet; stir-fry 1 to 2 minutes or till just golden. Remove from work or skillet. (Add more oil, if necessary.) Add half of the chicken to the hot wok or skillet, stir-fry 2 minutes. Remove from work or skillet. Stir-fry remianing chicken 2 minutes. Return all chicken to wok orskillet. Stir soy mixture; stir into chicken. Cook and stir till thickened and bubbly. Stir in vegetables and walnuts; cover and cook 1 minute more. Serve chicken and vegetables at once. Garnish with fresh kumquats, if desired. Serve with hot cooked rice.
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