Shanghai Walnut Chicken
2 Tbsp Hoisin sauce
1 Tbsp reduced sodium soy sauce
1 tsp rice vinegar
1/4 cup fat free, reduced sodium chicken broth
1 Tbsp cornstarch
1/4 tsp toasted sesame oil
1 Tbsp peanut or canola oil, divided
3/4 lb chicken cutlets, cut into 1/2 inch cubes
1 green bell pepper, cut in 1/2 inch dice
1 red bell pepper, cut in 1/2 inch dice
1 green chile pepper, thinly sliced
1 garlic clove, chopped
1 can (8 oz) diced or sliced water chestnuts, rinsed and drained
1/4 cup coarsely chopped walnuts
In a small bowl, combine the hoisin sauce, soy sauce, vinegar, broth and
cornstarch. Mix in the sesame oil. Set the seasoning sauce aside.
Set a wok or large frying pan over high heat. Drizzle in 2 teaspoons of
the canola oil, swirling to coat the cooking surface. Stir-fry the
chicken until it is white. Turn it out onto a plate.
Add the remaining oil to the pan. Stir-fry the green, red, and chile
peppers, and the garlic, for 2 minutes. Return the chicken to the pan.
Add the water chestnuts and walnuts. Restir the seasoning sauce and add.
Stir-fry until the chicken is cooked through. Serve immediately.
Nutritional Information Per Serving: Calories: 247 ; Protein: 22 g ;
Fat: 10 g ; Sodium: 378 mg; Saturated Fat: 1 g ; Dietary Fiber: 5 g ;
Carbohydrates: 17 g
Posted by: Darlene BC <dsharple@shaw.ca>
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