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Al and Tipper Gore’s Chinese Chicken with Walnuts Recipe

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This recipe for Al and Tipper Gore’s Chinese Chicken with Walnuts is from LCF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Chicken Breast halves, boneless and skinless
2½ Tbsp Soy Sauce, reduced sodium
1½ Tbsp Water
2 tsp Cornstarch
2 Tbsp dry Cooking Sherry
1 tsp Sugar
1 tsp Ginger, fresh, grated
½ tsp Red Pepper, crushed
¼ tsp Salt
3 tsp Peanut Oil
2 medium Green Peppers, cut into ¾” pieces
4 Green Onions, diagonally sliced into 1” pieces
⅓ cup Walnut halves
Directions:
Directions:
Cut the chicken into 1” 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 and add 2 tsp of peanut oil. Stir-fry the green peppers and onion for 2 minutes and remove. Add the walnuts and stir-fry for 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 sauce. Cook and stir until bubbly. Stir n the vegetables and walnuts, cover and cook for about 1 minute.
Serve this over rice.

 

 

 

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