6 chicken breast halves - (boneless,, skinless)
2 1/2 tbsp reduced-sodium soy sauce
1 1/2 tbsp water
2 tsp cornstarch
2 tbsp dry sherry
1 tsp sugar
1 tsp grated fresh ginger
1/2 tsp crushed red pepper
1/4 tsp salt
3 tsp peanut oil
2 medium green peppers - cut into 3/4-inch p, ieces
4 green onions - diagonally sliced -, into 1-inch lengt
1/3 cup walnut halves
Directions
[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)
* Source: "Cooking with the Stars" * Published in "Nutrition Action
Healthletter", March 1994 * Typed for you by Karen Mintzias
Servings: 6 servings
Al & Tipper Gore's Chinese Chicken With Wal Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
We can track the history of `recipes` way back into the far past, in truth as far as early Egypt, and possibly even further. Interesting though that is, in the main part, these early cookbooks were just very basic pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius tells us how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few you will know like basil, mint and dill. Later on, we have two interesting cookery books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals prepared for the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as coriander, parsley, and basil. These new foods and tastes prompted a surge in recipe publications, most of which still exist in private cookery archives. By the advent of the twentieth century, cooking books are increasing in popularity mostly as a result of better eduction, more spare time and disposable income. |
We hope you enjoy this Al & Tipper Gore's Chinese Chicken With Wal recipe.
