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 Walnu Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry
The History of Recipes
It is quite feasible to trace the history of recipes far back into antiquity, certainly as far back into history as early Egypt, and maybe even further. In practice though, these, early cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and afters, a style of dining still practiced today. Aspicius also tells us how the early Romans used a wide range of spices, including many that are still in use today like bay, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in manuscripts on cooking, many of which still exist in private libraries. By the advent of the 1900s, cook books are highly popular mostly as a result of more people being able to read, increased leisure time and having more money to spend. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Al & Tipper Gore's Chinese Chicken With Walnu recipe.
