Zutaten für Al Tipper Gore's Chinese Chicken With Walnuts
- 1 1/2 lbs boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon dry sherry or mirin
- 1 tablespoon sugar
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 teaspoons and 2 tablespoons vegetable oil
- 1 cup sliced green bell pepper
- Scallions
- 1/2 cup walnuts
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Zubereitung von Al Tipper Gore's Chinese Chicken With Walnuts
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons water, and 1 tablespoon cornstarch until smooth.
- Stir in 1 tablespoon dry sherry or mirin, 1 tablespoon sugar, 1 tablespoon grated ginger, 1/2 teaspoon red pepper flakes (or to taste), and 1/2 teaspoon salt.
- Preheat a wok or large skillet over high heat.
- Add 2 teaspoons vegetable oil.
- Add 1 cup sliced green bell peppers and 1/2 cup sliced onions. Stir-fry for 2 minutes until slightly softened. Remove from wok and set aside.
- Add 1/2 cup walnuts to the wok. Stir-fry for 1-2 minutes, or until golden brown. Remove and set aside.
- Add 2 tablespoons vegetable oil to the wok.
- Add 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces). Stir-fry until chicken is no longer pink (about 5-7 minutes).
- Pour the soy sauce mixture over the chicken. Stir to coat.
- Add the green peppers, onions, and walnuts back to the wok. Cover and cook for 2-3 minutes, or until heated through and the sauce has thickened.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
8g
Fat
23g
Carbs
1g
