[nah editor"s note: serve this over rice and you"ll cut the percent of calories from fat.] directions: =========== 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. Per serving: calories: 229 protein: 30 grams carb: 4 grams sodium: 404
| Attributes | Values |
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| rdfs:label
| - Chinese chicken with walnuts
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| rdfs:comment
| - [nah editor"s note: serve this over rice and you"ll cut the percent of calories from fat.] directions: =========== 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. Per serving: calories: 229 protein: 30 grams carb: 4 grams sodium: 404
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| dcterms:subject
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| abstract
| - [nah editor"s note: serve this over rice and you"ll cut the percent of calories from fat.] directions: =========== 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. Per serving: calories: 229 protein: 30 grams carb: 4 grams sodium: 404 mg fat: 9 grams (35% of calories) *
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![[RDF Data]](/fct/images/sw-rdf-blue.png)